Barley Soup With Meatballs

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READY IN: 1hr 45mins
Recipe by ratherbeswimmin

Better Homes and Gardens

Ingredients Nutrition


  1. In a 4-quart Dutch oven, cook bacon until crisp.
  2. Remove bacon, reserving 1 tablespoon of the drippings.
  3. Drain bacon on paper towels; set aside.
  4. Cook onion and garlic in reserved drippings over medium heat until tender.
  5. Add in squash, carrots, and parsnips; cook for 5 minutes, stirring occasionally.
  6. Add in broth, apple juice, and Italian seasoning.
  7. Bring to a boil; stir in barley.
  8. Decrease heat; cover and simmer for 10 to 15 minutes or until barley and vegetables are tender.
  9. Add in meatballs; heat through.
  10. Season to taste with salt and pepper.
  11. Crumble cooked bacon and sprinkle over each serving.

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