Meatball Vegetable and Barley Soup

Total Time
1hr 10mins
Prep 30 mins
Cook 40 mins

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.

Ingredients Nutrition


  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.
Most Helpful

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.

**Tinkerbell** May 05, 2008

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!

sacto california March 18, 2011