Meatball and Barley Soup

Meatball and Barley Soup
Makes 6
Prep 25 m
Cook 40 m



  1. 1 of 3 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.
  2. 2 of 3 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.
  3. 3 of 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.
Nutrition Information for Meatball and Barley Soup
Servings Per Recipe: 6
Per Serving: 772 mg sodium, 0 null Mark as Free Exchange, 17 g Fat, total, 46 mg chol., 450 kcal cal., 13 g fiber, 23 g pro., 6 g sat. fat, 51 g carb.