Barley Soup With Meatballs

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 8
• 4 slices bacon or 4 slices pepper bacon
• 1/2 cup chopped onion (1 medium)
• 2 garlic cloves, minced
• 1 -1 1/2 lb butternut squash (about 4 cups) or 1 -1 1/2 lb acorn squash, peeled and cut into 3/4-inch pieces (about 4 cups)
• 2 medium carrots, peeled and cut into 3/4-inch pieces
• 2 medium parsnips, peeled and cut into 3/4-inch pieces
• 4 (14 ounce) cans low sodium chicken broth or 4 (14 ounce) cans low sodium beef broth
• 1 cup apple juice or 1 cup water
• 1 teaspoon dried italian seasoning or 1 teaspoon dried thyme or 1 teaspoon dried oregano, crushed
• 1 cup quick-cooking barley
• 24 frozen meatballs, thawed (about 2/3 of a 16 oz. package)
• salt
• ground black pepper

Recipe

• 1 in a 4-quart dutch oven, cook bacon until crisp.
• 2 remove bacon, reserving 1 tablespoon of the drippings.
• 3 drain bacon on paper towels; set aside.
• 4 cook onion and garlic in reserved drippings over medium heat until tender.
• 5 add in squash, carrots, and parsnips; cook for 5 minutes, stirring occasionally.
• 6 add in broth, apple juice, and italian seasoning.
• 7 bring to a boil; stir in barley.
• 8 decrease heat; cover and simmer for 10 to 15 minutes or until barley and vegetables are tender.
• 9 add in meatballs; heat through.
• 10 season to taste with salt and pepper.
• 11 crumble cooked bacon and sprinkle over each serving.