Meatball and Barley Soup

Prep: 25 min Cook: 40 min Nutrition Facts Servings Per Recipe 6 -------------------------------------------------------------------------------- Amount Per Serving cal.(kcal)450 Fat, total(g)17 chol.(mg)46 sat. fat(g)6 carb.(g)51 fiber(g)13 pro.(g)23 sodium(mg)772

Yield: 6 servings
Community Recipe from

Ingredients

  • 1 tablespoon(s) olive oil
  • 2 whole(s) medium carrots, peeled, diced
  • 2 stalk(s) celery diced
  • 1 cup(s) onion diced
  • 3 clove(s) garlic, finely diced
  • 6 cup(s) low-sodium chicken broth
  • 1 1/4 cup(s) barley
  • 1 pound(s) ground pork
  • 3/4 cup(s) shredded Parmesan cheese, plus more for garnish
  • 2 tablespoon(s) fresh chopped parsley
  • 1 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 can(s) 15.5 oz cannellini beans, drained, rinsed
  • 8 cup(s) roughly chopped escarole

Preparation

  1. Directions

  2. 1. In a large pot, heat oil over medium heat. Add carrots, celery and onion; cook 8 minutes. Stir in garlic and cook 2 minutes. Add broth, 2 cups water and barley. Bring to a boil. Reduce heat to medium-low, cover and cook 25 minutes.

  3. 2. Meanwhile, mix together ground pork, 1/4 cup of the Parmesan, the parsley, 1/4 tsp of the salt and 1/4 tsp of the pepper. Roll into 30 meatballs, about 1 tbsp each.

  4. 3. Drop meatballs into soup. Stir in beans. Return to a simmer and cook 5 minutes. Stir in escarole and remaining 1/2 cup Parmesan, 11/4 tsp salt and 1/4 tsp pepper. Ladle into bowls and garnish with grated Parmesan, if desired.
February 2013

This recipe is a personal recipe added by DebbieHaguewood and has not been tested or endorsed by MyRecipes.

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