Recipe by Karen From Colorado
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.
Top Review by **Tinkerbell**
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 recipe #300244. This is a highly recommended recipe. Made in gratitude for encouraging my interest in photo taking.
- 453.59 g lean ground beef
- 453.59 g breakfast sausage
- 118.29 ml breadcrumbs
- 56.69 g package onion soup mix
- 118.29 ml grated parmesan cheese
- 29.58 ml Worcestershire sauce
- 14.79 ml hoisin sauce
- 2.46 ml ground black pepper
- 59.14 ml red wine (optional)
- 1419.54 ml beef broth (water and bullion are acceptable)
- 177.44 ml barley
- 1 large onion, diced
- 4 large garlic cloves, minced
- 29.58 ml dried oregano
- 14.79 ml dry basil
- 3 large potatoes, diced
- 3 large carrots, sliced
- 4 stalk celery, sliced
- 425.24 g can peas
- 425.24 g can green beans
- 425.24 g can diced tomatoes
- 236.59 ml frozen corn
- 29.58 ml hoisin sauce
Directions See How It's Made
- Throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
- 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.
- 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.
- 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.
- Add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
- Add fresh vegetables to the soup; simmer for 15 minutes.
- Add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.