Meatball Vegetable And Barley Soup

Total Time: 1 hr 10 mins Preparation Time: 30 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 1 lb lean ground beef
• 1 lb breakfast sausage
• 1/2 cup breadcrumbs
• 1 (2 ounce) package onion soup mix
• 1/2 cup grated parmesan cheese
• 2 tablespoons worcestershire sauce
• 1 tablespoon hoisin sauce
• 1/2 teaspoon ground black pepper
• 1/4 cup red wine (optional)
• 6 cups beef broth (water and bullion are acceptable)
• 3/4 cup barley
• 1 large onion, diced
• 4 large garlic cloves, minced
• 2 tablespoons dried oregano
• 1 tablespoon dry basil
• 3 large potatoes, diced
• 3 large carrots, sliced
• 4 stalks celery, sliced
• 1 (15 ounce) can peas
• 1 (15 ounce) can green beans
• 1 (15 ounce) can diced tomatoes
• 1 cup frozen corn
• 2 tablespoons hoisin sauce

Recipe

• 1 throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
• 2 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.
• 3 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.
• 4 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.
• 5 add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
• 6 add fresh vegetables to the soup; simmer for 15 minutes.
• 7 add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.