Meatball Vegetable And Barley Soup Recipes

MEATBALL VEGETABLE SOUP

Meatball Vegetable Soup image

My daughter shared this favorite recipe with me. The meatballs make it different from usual vegetable soup recipes.-Phyllis Miller, Hunta, Ontario

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 6 servings (6 cups).

Number Of Ingredients 11

Ingredients

1 pound ground beef
1 large egg, lightly beaten
1/2 cup small bread cubes
3/4 cup finely chopped onion, divided
1/2 teaspoon salt
2 tablespoons canola oil
1 can (10-3/4 ounces) beef broth
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup cooked small shell macaroni
1 cup frozen peas, thawed
1/4 teaspoon dried thyme

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.

Nutrition Facts : Calories 301 calories, Fat 13g fat (4g saturated fat), Cholesterol 72mg cholesterol, Sodium 782mg sodium, Carbohydrate 26g carbohydrate (8g sugars, Fiber 3g fiber), Protein 19g protein.

MEATBALL VEGETABLE AND BARLEY SOUP

Meatball Vegetable and Barley Soup image

My daughter loves meatballs and she loves barley soups so I came up with this on a cold and rainy winter day in Sacramento. It is rich and flavorful.

Provided by Karen From Colorado

Categories One Dish Meal

Time 1h10m

Yield 8-12 serving(s)

Number Of Ingredients 23

Ingredients

1 lb lean ground beef
1 lb breakfast sausage
1/2 cup breadcrumbs
1 (2 ounce) package onion soup mix
1/2 cup grated parmesan cheese
2 tablespoons Worcestershire sauce
1 tablespoon hoisin sauce
1/2 teaspoon ground black pepper
1/4 cup red wine (optional)
6 cups beef broth (water and bullion are acceptable)
3/4 cup barley
1 large onion, diced
4 large garlic cloves, minced
2 tablespoons dried oregano
1 tablespoon dry basil
3 large potatoes, diced
3 large carrots, sliced
4 stalks celery, sliced
1 (15 ounce) can peas
1 (15 ounce) can green beans
1 (15 ounce) can diced tomatoes
1 cup frozen corn
2 tablespoons hoisin sauce

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.

Nutrition Facts : Calories 662, Fat 25.6, SaturatedFat 9.1, Cholesterol 90.2, Sodium 1544.9, Carbohydrate 71.9, Fiber 14.3, Sugar 12.3, Protein 38.8

CLASSIC SLOW-COOKER BEEF AND BARLEY SOUP

Classic Slow-Cooker Beef and Barley Soup image

Set your slow cooker in the morning and come home to a hot, hearty stew loaded with beef and barley.

Provided by Betty Crocker Kitchens

Categories Entree

Time 9h50m

Yield 9

Number Of Ingredients 11

Ingredients

2 tablespoons olive or vegetable oil
1 medium onion, chopped (1/2 cup)
2 teaspoons finely chopped garlic
2 pounds beef boneless chuck, trimmed of fat and cut into 1-inch pieces
1 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut lengthwise in half, then cut into 1/4-inch slices
1 cup uncooked pearl barley
2 cartons (32 ounces each) Progresso™ beef flavored broth
1 1/2 cups frozen sweet peas (from 1-pound bag)
1 cup frozen whole kernel corn (from 1-pound bag)

Steps:

Heat oil in 12-inch skillet over medium-high heat. Cook onion, garlic, beef, salt and pepper in oil 7 to 10 minutes, stirring occasionally, until beef is browned.
Spoon beef mixture into 6-quart slow cooker. Stir in carrots, barley and broth.
Cover and cook on Low heat setting 8 to 9 hours.
Increase heat setting to High. Stir in frozen peas and corn. Cover and cook 8 to 10 minutes or until peas and corn are hot.

Nutrition Facts : Calories 325, Carbohydrate 26 g, Cholesterol 60 mg, Fiber 6 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1260 mg

SLOW-COOKER BEEF AND BARLEY SOUP

Slow-Cooker Beef and Barley Soup image

Cook up something with stick-to-your-ribs substance when the weather turns cold: This beef and barley slow-cooker stew, packed with veggies, tender beef, and soft barley is your new go-to comfort food soup. Set your slow-cooker on low in the morning and by evening, dinner is served.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 9h50m

Yield 8

Number Of Ingredients 11

Ingredients

1 1/2 lb beef stew meat
3 medium carrots, sliced (1 1/2 cups)
1 large onion, chopped (1 cup)
2 cloves garlic, finely chopped
2/3 cup frozen whole kernel corn, thawed
2/3 cup uncooked pearl barley
1/2 teaspoon salt
1/2 teaspoon pepper
1 can (14.5 oz) diced tomatoes, undrained
5 1/4 cups Progresso™ beef flavored broth (from two 32-oz containers)
1 cup frozen sweet peas, thawed

Steps:

Spray 5- to 6-quart slow cooker with cooking spray. In cooker, mix all ingredients except peas.
Cover; cook on Low heat setting 9 to 10 hours.
Stir in peas. Increase heat setting to High. Cover; cook 20 to 30 minutes longer or until peas are tender.

Nutrition Facts : Calories 280, Carbohydrate 25 g, Cholesterol 50 mg, Fiber 5 g, Protein 21 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g

CHICKEN AND BARLEY SOUP

Chicken and Barley Soup image

Soup doesn't need to simmer for hours when you rely on rotisserie chicken, chicken broth, canned tomatoes and quick-cooking barley.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 8

Ingredients

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 can (14.5 oz) diced tomatoes, undrained
2 medium carrots, sliced (1 cup)
2 medium stalks celery, sliced (1 cup)
1 cup sliced fresh mushrooms (about 3 oz)
1/3 cup uncooked quick-cooking barley
1 teaspoon dried minced onion
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

Steps:

In 3-quart saucepan, mix all ingredients except chicken. Heat to boiling over medium-high heat. Reduce heat to medium. Cover; simmer 15 to 20 minutes or until barley is tender.
Add chicken. Cover; cook about 3 minutes or until chicken is hot.

Nutrition Facts : Calories 180, Carbohydrate 16 g, Cholesterol 40 mg, Fiber 4 g, Protein 19 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 3 g, TransFat 0 g

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