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Barley Soup With Meatballs

Ingredients

• 4 slices bacon or peppered bacon
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1 1- to 1 1/2-pound butternut or acorn squash, peeled and cut into 3/4-inch pieces (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 reduced-sodium chicken broth or reduced-sodium beef broth (7 cups)
• 1 cup apple juice or water
• 1 teaspoon dried Italian seasoning, dried thyme, or dried oregano, crushed
• 1 cup quick-cooking barley
• 24 frozen cooked meatballs, thawed (2/3 of a 16-ounce package)
• Salt
• Ground black pepper

Directions

1. In a Dutch oven cook bacon until crisp.
2. Remove bacon from Dutch oven, reserving 1 tablespoon of the drippings in pan.
3. Drain bacon on paper towels.
4. Set aside.
5. Cook onion and garlic in reserved drippings over medium heat until tender.
6. Add squash, carrots, and parsnips and cook for 5 minutes, stirring occasionally.
7. Add broth, apple juice, and Italian seasoning.
8. Bring to boiling.
9. Stir in barley.
10. Reduce heat.
11. Simmer, covered, for 10 to 15 minutes.
12. Add meatballs.
13. Heat through.
14. Season to taste with salt and pepper.
15. Chop up cooked bacon and sprinkle over each serving.

Attribution