Meatball Vegetable and Barley Soup

READY IN: 1hr 10mins
SERVES: 8-12




  • 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.