2 Reviews

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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**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!

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sacto california March 18, 2011
Meatball Vegetable and Barley Soup