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    You are in: Home / Recipes / Meatball Vegetable and Barley Soup Recipe
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    Meatball Vegetable and Barley Soup

    Meatball Vegetable and  Barley Soup. Photo by **Tinkerbell**

    1/1 Photo of Meatball Vegetable and Barley Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    30 mins

    40 mins

    Karen From Colorado's Note:

    My daughter loves meatballs and she loves barley soups so I came up with this on a cold and rainy winter day in Sacramento. It is rich and flavorful.

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    Units: US | Metric




    1. 1
      Throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
    2. 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. 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. 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. 5
      Add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
    6. 6
      Add fresh vegetables to the soup; simmer for 15 minutes.
    7. 7
      Add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.

    Ratings & Reviews:

    • on May 05, 2008


      I know what you're thinking... "That's a lot of ingredients!" Well, it is. But it all goes together very quickly with just a few big steps. The meatballs are the most flavorful I have ever had & I made a full batch of 1-1/2 inch balls, then split half of those into two smaller ones for the soup. The remaining half of full sized meatballs I froze for pasta later. The end result for this recipe is a soup special enough to feed company or to just enjoy on a winter day. It's a strong, flavorful soup, but without competing flavors. We've never used hoisin sauce before... I've actually avoided many recipes that called for it because I didn't know what it was. The flavor was very interesting & it added so much to the soup. I served it with Grandma S's Whole Wheat Bread. This is a highly recommended recipe. Made in gratitude for encouraging my interest in photo taking.

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    • on March 19, 2011


      OMG this is the best soup I've ever had. It is alot of ingredients, but makes quite a bit. Would be good to make o the weeked on a cold rainy day. Definately will have leftovers for lunch. Try this, you won't regret it. Thank you Karen!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Meatball Vegetable and Barley Soup

    Serving Size: 1 (490 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 661.9
    Calories from Fat 230
    Total Fat 25.6 g
    Saturated Fat 9.1 g
    Cholesterol 90.2 mg
    Sodium 1544.8 mg
    Total Carbohydrate 71.8 g
    Dietary Fiber 14.3 g
    Sugars 12.2 g
    Protein 38.7 g

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