Meatball & Barley Soup FC. Discover new ways to prepare classic meatballs with recipes from Food Network. Served plain or dressed in tangy tomato sauce, comfort food never tasted so good. This baked meatball recipe has been a go-to classic for generations of home cooks, who rely on its precisely perfect proportions of meat, bread crumbs, milk, egg and seasonings.
Find all the ways to make these little globes of deliciousness including Swedish meatballs, meatball sliders, turkey meatballs, and more. They ARE the best meatballs, even though I use all beef most of the time. I don't fry, b/c I am too impatient, and the meatballs break up more that way. You can cook Meatball & Barley Soup FC using 16 ingredients and 10 steps. Here is how you cook it.
Ingredients of Meatball & Barley Soup FC
- Prepare 1 tbsp of olive oil.
- It’s 2 medium of carrots, peeled and diced.
- It’s 2 of ribs celery, washed & diced.
- You need 1 cup of diced onion.
- Prepare 3 clove of garlic, finely diced.
- Prepare 6 cup of low sodium chicken broth.
- It’s 2 cup of water.
- It’s 1 3/4 cup of barley.
- Prepare 1 lb of ground pork.
- Prepare 3/4 cup of shredded parmesan cheese.
- Prepare 1 of plus parmesan cheese for garnish(optional).
- You need 2 tbsp of fresh chopped parsley.
- You need 1 1/2 tsp of salt.
- It’s 1/2 tsp of pepper.
- Prepare 1 can of pinto beans or cannellini beans (15.5oz) drained & rinsed.
- It’s 8 cup of rough chopped escarole ( a type of endive/lettuce).
I scoop them out with a spoon, roll them in my hands, and bake on a cake rack in the oven over a foil-lined cookie sheet. Roasting: Roasting is the best option if you're planning on serving the meatballs in something other than a sauce or if you're planning to freeze the meatballs for later. Roasting also gives the meatballs a little more flavor since the outside sears in the heat of the oven. You can roast the meatballs under the broiler for maximum browning and crispy-edged effect, or you can cook them more.
Meatball & Barley Soup FC instructions
- got this out of family circle magazine.. I'm just preserving the recipe here and cutting down the amount of magazines I have. I have not made this yet but saving here for future use. pictures are a snapshot I took from magazine to remind me what it looks like….
- in a large pot, heat oil over medium heat. add carrots, celery and onion. cook about 8 minutes. stir in garlic and cook 2 minutes. add broth,water and barley. bring to a boil..
- reduce heat to medium low, cover and cook 25 minutes..
- meanwhile.. mix together ground pork, the parsley, 1/4 of the parmesan, 1/4tsp. of the salt and 1/4tsp. of the pepper..
- roll pork mix into 30 meatballs, about 1tbl. big each..
- drop meatballs into soup. stir in beans. return to a simmer and cook 5 minutes..
- stir in remaining parmesan,salt and pepper. stir in escarole..
- cook a few minutes more until meatballs are fully cooked..
- ladle into bowls and garnish with grated parmesan cheese if desired..
- Nutritional facts according to family circle magazine: serves 6: per serving: 450 calories; 17g. fat; 6g. sat. fat; 23g. protein; 51g. carbs; 13g. fiber; 772mg sodium; 46mg. cholesterol.
There's nothing quite as satisfying as a pasta bowl cradling perfectly cooked, twirled and tangled, steaming spaghetti coated in a vibrant, garlicky, San Marzano marinara sauce, all piled high and layered with homemade meatballs throughout! Get Excellent Meatballs Recipe from Food Network. It's easy to prep and these meatballs come out juicy and full of flavor every time. These meatballs can be used for just about anything. Swedish meatballs, grape jelly meatballs, spaghetti and meatballs,.