Barley Soup With Meatballs



  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.