Herbed Beef and Barley Soup

Serve this meatball soup with hot rolls for dinner on a cold winter night.

2 users rated this recipe an average rating of 5.0
Makes:
6 servings
Yields:
12 cups total soup
Start to Finish:
1 hr
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Herbed Beef and Barley Soup

Ingredients
1
recipe Mealmaker Meatballs
4
slices bacon or peppered bacon
1
medium onion, chopped (1/2 cup)
2
1
1 pound butternut or acorn squash, peeled and cut into 3/4-inch pieces (about 4 cups)
2
medium carrots, cut into 3/4-inch pieces
2
medium parsnips, cut into 3/4-inch pieces
4
14 ounces cans reduced-sodium chicken broth or lower-sodium beef broth (about 7 cups)
1
cup apple juice or water
1
teaspoon dried Italian seasoning, dried thyme, or dried oregano, crushed
1
cup quick-cooking barley
 
Salt and ground black pepper

Directions

  1. Prepare and bake Meatballs. Meanwhile, in a 4-quart Dutch oven cook bacon until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Drain bacon on paper towels; set aside.
  2. Cook onion and garlic in reserved drippings over medium heat until tender. Add squash, carrots, and parsnips; cook 5 minutes more, stirring occasionally. Add broth, apple juice or water, and Italian seasoning. Bring to boiling; stir in barley. Simmer, covered, for 10 to 15 minutes or until barley and vegetables are tender. Add meatballs; heat through. Season to taste with salt and pepper.
  3. To serve, ladle into bowls. Crumble cooked bacon and sprinkle over individual servings. Makes 6 to 8 servings (12 cups total soup).

From the Test Kitchen

Cooking Club Directions:

This soup is not recommended for freezing. Prepare as above, except divide cooked bacon among small self-sealing plastic bags for each member. Quick-chill soup by placing Dutch oven in a sink filled with ice water for 10 minutes, stirring frequently. Transfer soup to 4-quart storage containers for each member. Cover and refrigerate soup and bacon up to 3 days.

Test Kitchen Tip:

A double batch can be made in an 8-quart Dutch oven.

Reheating and Serving:

To serve, transfer soup to a 4-quart Dutch oven. Bring soup to boiling, stirring frequently. Serve as above.

Mealmaker Meatballs

Ingredients

1
egg, beaten
1 1/4
cups French or Italian bread crumbs
1/4
cup finely chopped onion
2
1
teaspoon dried oregano or dried thyme, crushed
1/8
teaspoon cayenne pepper or 1/4 teaspoon ground black pepper
1
pound lean ground beef

Directions

  1. Preheat oven to 400 degree F. Line a 15x10x1-inch baking pan with foil; set aside. In a large bowl combine the egg, bread crumbs, onion, garlic, oregano, salt, and pepper. Add beef; mix well. Shape into 24 meatballs (about 1 tablespoon mixture per meatball). Arrange meatballs in prepared pan. Bake 15 minutes or until juices run clear. Drain off fat. Makes 24 meatballs.
  2. Each meatball: 41 cal, 2 g total fat (1 g sat. fat), 21 mg chol., 71 mg sodium, 1 g carbo., 0 g fiber, 4 g pro.
From the Test Kitchen
*Note:

Use a blender or food processor to make soft breadcrumbs. About 1-1/2 ounces of break makes 1 cup of crumbs.

Test Kitchen Tip:

The job is quick when one person makes the meatballs while others perform other tasks. Set aside a spot at the kitchen table for the meatball maker to sit.

Nutrition Facts

(Herbed Beef and Barley Soup)
    Per serving:
  • 402 kcal cal.,
  • 13 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 89 mg chol.,
  • 1117 mg sodium,
  • 47 g carb.,
  • 7 g fiber,
  • 11 g sugar,
  • 23 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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