Barley Soup With Meatballs

Better Homes and Gardens

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 4  slices bacon or 4  slices  pepper bacon
• 1⁄2 cup  chopped onion (1 medium)
• 2  garlic cloves, minced
• 1 -1 1⁄2 lb  butternut squash (about 4 cups) or 1 -1 1⁄2 lb acorn squash, peeled and cut into 3/4-inch pieces (about 4 cups)
• 2  medium carrots, peeled and cut into 3/4-inch pieces
• 2  medium parsnips, peeled and cut into 3/4-inch pieces
• 4 (14 ounce) cans low sodium chicken broth or 4 (14 ounce) cans low sodium beef broth
• 1  cup  apple juice or 1  cup water
• 1  teaspoon  dried Italian seasoning or 1  teaspoon dried thyme or 1  teaspoon dried oregano, crushed
• 1  cup quick-cooking barley
• 24  frozen meatballs, thawed (about 2/3 of a 16 oz. package)
•  salt
•  ground black pepper

Directions

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.