Meatball-Barley Soup
Date: Aug. 1st, 2019 - 1:00 PM
Ingredients
¾ cup soft whole-wheat bread crumbs
¼ cup refrigerated or frozen egg product, thawed or 1 egg, lightly beaten
4 cloves garlic, minced, divided
2 teaspoons chopped fresh rosemary or ½ teaspoon crushed dried rosemary, divided
¼ teaspoon ground pepper
1 pound 90% or higher lean ground beef
1 tablespoon olive oil
3 medium carrots, peeled and coarsely chopped
3 medium carrots, peeled and coarsely chopped
2 medium yellow and/or red bell peppers, seeded and cut into bite-size strips
1 medium onion, chopped
2 cups less-sodium beef stock
2 cups water
1 (15 ounce) can large white beans or navy beans, rinsed and drained
½ cup quick-cooking barley
4 cups fresh baby spinach leaves
Preparation
- Preheat oven to 350°F. Combine bread crumbs, egg, half of the garlic, half of the rosemary, and the ground pepper in a large bowl. Add ground beef; mix well. Shape the meat mixture into 1½-inch meatballs. Place the meatballs in a foil-lined 15×10-inch baking pan. Bake about 15 minutes or until done in centers (160°F). Set aside.
- Heat oil over medium heat in a large pot. Add carrot, bell pepper, onion, and the remaining garlic; cook for 5 minutes, stirring occasionally. Add beef stock, the water, Great Northern beans, barley, and the remaining rosemary. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until the barley is tender.
- Add the meatballs to the barley mixture; heat through. Stir in spinach just before serving.
