Meatball Vegetable And Barley Soup Food

EASY MEATBALL SOUP

Steps:

• Place the meatball ingredients in one large mixing bowl. Drizzle a little extra virgin olive oil. Mix until the meat mixture is well incorporated.
• Form the mixture into meatballs about 1 ½ tbsp each (whatever size you choose, stick to it). Arrange the meatballs on a large, lightly oiled sheet pan and broil for 5 to 8 minutes until browned (they will cook some more in the soup).
• In a large pot, heat about 2 tbsp extra virgin olive oil over medium-high heat. Add onions, carrots, celery, bell peppers, and garlic. Cook, stirring occasionally, for 5 minutes.
• Add broth and tomatoes. Season with oregano, paprika, salt and pepper. Cook over mediu/medium-high heat for 10 minutes.
• Add the meatballs and pasta. Cook for 10 minutes or until pasta is cooked.
• Remove from heat and stir in parsley. Transfer to serving bowls, and if you like sprinkle a bit more grated Parmesan cheese. If you like heat, add some crushed pepper flakes. Enjoy!

CABBAGE BARLEY SOUP

Steps:

• Place first 8 ingredients in a 5- or 6-qt. slow cooker. Add cabbage. Cook, covered, on low until lentils are tender, 6-8 hours., Stir in mushrooms and salt. Cook, covered, on low until mushrooms are tender, 15-20 minutes. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

MAMA'S OLD-FASHIONED ALBONDIGAS (MEATBALL SOUP)

Steps:

• Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce, yellow onion, chicken bouillon, garlic, and 1 tablespoon dried oregano. Bring broth to a slow boil.
• Combine ground beef, eggs, 1/2 cup tomato sauce, white rice, 1/4 cup cilantro, seasoned salt, 1 tablespoon dried oregano, onion powder, garlic powder, black pepper, and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
• Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
• Stir potatoes, carrots, and celery into the broth. Cover and simmer until meatballs and potatoes are tender, about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender, about 10 minutes.
• Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.

VEGGIE SOUP WITH MEATBALLS

Steps:

• In a 5-qt. slow cooker, combine the first 14 ingredients. Cover and cook on low for 5-6 hours or until vegetables are almost tender., Stir in macaroni and parsley; cook 30 minutes longer or until macaroni is tender. Serve with cheese if desired.

VEGGIE MEATBALL SOUP

Steps:

• In a 3-qt. slow cooker, combine the first six ingredients. Cover and cook on low for 4-5 hours. Just before serving, stir in pasta; heat through. Discard bay leaves.

BEEF VEGETABLE AND BARLEY SOUP

Steps:

• In Dutch oven or large skillet, combine ground beef, onion, and garlic. Cook over medium heat, stirring frequently, until beef has changed color. Drain fat.
• In a large crockpot, combine the beef mixture and the rest of the ingredients up to the water.
• Cover and cook on low 7-9 hours or until barley is tender.
• When barley is tender add tomatoes. Cook an additional 10 minutes.
• Add salt, if desired.

BEEF VEGETABLE AND BARLEY SOUP STARTER MIX

Steps:

• Combine the ingredients in a small bowl, and store in an airtight container.

HEARTY VEGETABLE BARLEY SOUP

Steps:

• In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the water, tomatoes, onion, celery, carrot, bouillon, bay leaf, garlic, salt, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes., Stir in mixed vegetables and barley; return to a boil. Reduce heat; cover and simmer 10-15 minutes longer or until vegetables and barley are tender. Discard bay leaf.

VEGETABLE MEATBALL SOUP

Steps:

• In a Dutch oven, combine the meatballs, broth, vegetable blend, tomatoes, water and pasta. Bring to a boil. Reduce heat; simmer, uncovered, for 10-12 minutes or until pasta is tender. Garnish servings with cheese if desired.

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.

VEGETABLE BARLEY SOUP

Steps:

• In a large kettle add oil, garlic and onions heat until onions are transparent.
• Add barley, carrots, zucchini, cabbage, water,parsley and bay leaf bring to boil.
• Simmer until barley is tender.
• Add sugar, salt, pepper, and tomatoes cook 15 minutes longer then serve.

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.