Community Corner
Hearty, Good-For-You Meatball & Barley Soup
Just in time for January, which is National Soup Month, this delicious and filling soup works for lunch or dinner!
This is a very hearty soup that is not only tasty, but filling and loaded with veggies and barley.
The barley, which is a whole grain, is a great addition to the soup as it makes it nice and thick.
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You can find dried barley in the supermarket near other dried grains and beans such as split peas and lentils.
This would make a great choice for an easy winter dinner.
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Meatball and Barley Soup
Serves 6-8
1 T olive oil
1 cup diced carrots
1 cup diced celery
1 cup diced onion
2 cloves garlic, minced
6 cups low-sodium chicken broth or homemade broth
2 cups water
1 ¼ cups barley (uncooked) I used Goya
1 lb. ground pork, beef or turkey or a combination of two or three
1/4 cup grated Parmesan cheese, plus additional for garnish
2 T dried parsley
½ cup fresh or dried bread crumbs
1 can (15.5 oz.) cannellini beans, drained and rinsed well
About 4 cups fresh spinach leaves (or kale, Swiss chard or other hearty green)
Salt and pepper
In a very large pot (5 quarts at least), heat oil over medium-low heat. Add carrots, celery and onion and sauté until soft, about 7 minutes. Add garlic and cook 2 minutes.
Add broth, water and barley. Bring to a boil, lower heat and simmer for 25 minutes.
Meanwhile, mix together the ground meat, Parmesan cheese, parsley, breadcrumbs and salt and pepper. Divide and roll into 30-35 meatballs.
Drop meatballs into soup. Let simmer. Stir in beans and spinach. Let simmer for 5 minutes. Taste for seasonings and add some salt and freshly ground pepper, if desired.
To serve, ladle into bowls and garnish with additional Parmesan cheese.
Adapted from a recipe in the 2013 issue of Women's Day magazine.
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