Meatball and Barley Soup
This recipe, Meatball and Barley Soup, its October 4, 2015…and it is COLD outside. I think that it is time for SOUP. Try this soup…it has barley, cannellini beans, escarole and ground pork…and other ingredients.
Meatball and Barley Soup Recipe
Meatball and Barley Soup
1 Tbsp. olive oil
2 medium carrots, peeled and diced
2 ribs celery, diced
1 cup diced onion
1 cloves garlic, finely diced
6 cups low-sodium chicken broth
1 ¼ cups barley
1 lb. ground pork
¾ cup shredded Parmesan cheese, plus more for garnish
2 Tbsp. fresh chopped parsley
1 ½ tsp. salt
½ tsp. pepper
1 (15 ½ oz.) can cannellini beans, drained and rinsed
8 cups roughly chopped escarole (first, wash well)
In a large pot, heat oil over medium heat. Add carrots, celery and onion; cook 10 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.
Meanwhile, mix together ground pork, ¼ cup Parmesan, and the parsley, ¼ teaspoon salt and ¼ teaspoon pepper. Roll into 30 meatballs, about 1 tablespoon each.
Drop meatballs into soup. Stir in beans. Return to a simmer and cook 5 minutes. Stir in escarole and remaining ½ cup Parmesan, 1 ¼ teaspoon salt and ¼ teaspoon pepper. Ladle into bowls and garnish with grated Parmesan, if desired.
(Recipe for Meatball and Barley Soup, 2015)
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