Meatball Vegetable And Barley Soup Recipes

MEATBALL VEGETABLE SOUP

Steps:

• In a large bowl, mix beef, egg, bread cubes, 1/4 cup onion and salt. Shape into 36 meatballs. Heat oil in a kettle or Dutch oven; brown meatballs with remaining onion. Add broth, soup, macaroni, peas and thyme; heat through, stirring often.

MEATBALL VEGETABLE AND BARLEY SOUP

Steps:

• 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.

ROASTED VEGGIE AND MEATBALL SOUP

Steps:

• In a large bowl, combine the potatoes, carrots, onion, 2 tablespoons oil and 1/2 teaspoon salt. Place in a single layer in two greased 15x10x1-in. baking pans. , Bake at 425° for 20 minutes. Add basil and garlic; toss to coat. Bake 10-15 minutes longer or until vegetables are tender., In a large bowl, combine the egg, bread crumbs, cheese, parsley, 1/2 teaspoon salt and pepper. Crumble turkey over mixture and mix well. Shape into 1-in. balls., In a Dutch oven, brown meatballs in remaining oil in batches; drain and set aside., In the same pan, combine the broth, water, tomatoes, roasted vegetables and remaining salt. Return meatballs to pan. Bring to a boil. Reduce heat; cover and simmer for 45-55 minutes or until meatballs are no longer pink.

BARLEY ALBONDIGAS (MEATBALL) SOUP

Steps:

• To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil.
• Add 1 cup pearl barley and return to boil.
• Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
• Makes about 3-1/2 cups.
• For Meatballs: Combine all ingredients and form into small walnut-size meatballs.
• Refrigerate until ready to use.
• For Soup: In large soup pot, combine all ingredients except cilantro.
• Bring to a boil and simmer for 30 minutes.
• Carefully add meatballs and continue to cook 20 minutes longer.
• Stir in cilantro and serve.

BEAKER'S VEGETABLE BARLEY SOUP

Steps:

• Pour the vegetable broth into a large pot. Add the barley, carrots, celery, tomatoes, zucchini, garbanzo beans, onion, and bay leaves. Season with garlic powder, sugar, salt, pepper, parsley, curry powder, paprika, and Worcestershire sauce. Bring to a boil, then cover and simmer over medium-low heat for 90 minutes. The soup will be very thick. You may adjust by adding more broth or less barley if desired. Remove bay leaves before serving.

MEATBALL AND VEGETABLE SOUP

Steps:

• Combine pork, beef, parsley, 1 tablespoon Worcestershire sauce, salt and pepper in large bowl; blend well. Form mixture into 1-inch balls. Heat oil in heavy large pot or Dutch oven over medium heat. Working in batches, add meatballs to pot and brown on all sides, about 4 minutes. Transfer to bowl after each batch.
• Pour off all but 3 tablespoons drippings from pot. Add potatoes, carrots, leeks and rutabaga; sauté 5 minutes. Add broth and tomatoes with their juices. Return meatballs and any collected juices to pot. Bring to boil over high heat. Reduce heat to medium; simmer uncovered until meatballs and vegetables are tender, about 45 minutes. Season with more Worcestershire sauce, if desired and salt and pepper.

MEATBALL AND VEGETABLE SOUP

Steps:

• Combine ground beef, fresh breadcrumbs, grated Parmesan cheese, 2 tablespoons fresh parsley, 1 teaspoon dried oregano and 1 teaspoon salt in large bowl and blend well. Using moistened palms, shape mixture into 1-inch diameter meatballs.
• Bring broth to boil in heavy large Dutch oven over high heat. Drop in meatballs and cook 5 minutes. Add tomatoes with their juices, carrots, potatoes, onions, garlic, dried thyme and remaining 2 teaspoons oregano. Reduce heat to medium. Simmer soup uncovered until meatballs and vegetables are cooked through and tender, breaking up tomatoes with back of spoon, about 40 minutes. Season to taste with salt and pepper. Ladle soup into deep bowls. Sprinkle soup with remaining 2 tablespoons parsley and serve.