Meatball Vegetable And Barley Soup – a delicious recipe with Meatballs, lean ground beef, sausage, breadcrumbs, onion soup, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
2
Brown meatballs 1/2 at a time in a little cooking oil in a large frying pan (browning gives them more flavor then just tossing them into the soup); remove to a large stock pot.
3
Add the diced onion and wine (you can use broth or water instead of wine if desired) to the frying pan that you used to browned the meatballs.
4
De-glaze (gently loosen and stir up the browned bits on the bottom of the pan by stirring with a whisk or spatula) the pan using the onions and wine until onions are caramelized and browned; add to the meatballs in your soup pot.
5
Add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
6
Add fresh vegetables to the soup; simmer for 15 minutes.
7
Add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.
792
kcal
Calories
28
g
Fat
97
g
Carbs
43
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 25 ingredients. The key ingredients include: Meatballs, 1 lb lean ground beef, 1 lb breakfast sausage, 1/2 cup breadcrumbs, and more.
Yes, Meatball Vegetable And Barley Soup falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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