Meatball Vegetable and Barley Soup
Warm up your soul with this hearty Meatball Vegetable and Barley Soup—a comforting classic that combines tender homemade beef meatballs, nutrient-packed vegetables, and wholesome pearl barley in a savory, aromatic broth. Perfect for cozy weeknight dinners, this one-pot recipe starts with lightly browned meatballs that infuse the soup with rich, meaty flavor. The medley of sautéed onions, carrots, celery, and garlic creates a flavorful base, while diced tomatoes, thyme, and bay leaves add depth and vibrancy. A final touch of spinach or kale makes this dish as nourishing as it is satisfying. Ready in just over an hour, this hearty soup is ideal for meal prep or feeding the whole family, and it’s beautifully finished with a sprinkle of fresh parsley for a pop of color and freshness. Whether you’re chasing away the chill or craving a wholesome meal, this soup is sure to be a favorite staple.
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Recipe Information
Ingredients
- 1 lb Ground beef
- 1 Egg
- 0.5 cup Breadcrumbs
- 0.5 tsp Garlic powder
- 1 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrot, diced
- 2 Celery stalks, diced
- 3 Garlic cloves, minced
- 8 cups Beef broth
- 1 14.5 oz can Canned diced tomatoes
- 0.75 cup Pearl barley
- 1 tsp Dried thyme
- 2 Bay leaves
- 2 cups Spinach or kale, chopped
- 0.25 cup Parsley, chopped (for garnish)
Instructions
In a large bowl, combine the ground beef, egg, breadcrumbs, garlic powder, 0.5 tsp salt, and 0.5 tsp black pepper. Mix until just combined.
Shape the mixture into small meatballs, about 1 inch in diameter. Set aside.
Heat 1 tbsp of olive oil in a large soup pot or Dutch oven over medium heat. Brown the meatballs in batches, turning to cook all sides. Remove and set aside on a plate.
In the same pot, add the remaining 1 tbsp of olive oil. Sauté the diced onion, carrot, and celery for 5-7 minutes, until softened.
Add the minced garlic and cook for another 1 minute, stirring frequently.
Pour in the beef broth and diced tomatoes (including their juice). Stir to combine.
Add the pearl barley, dried thyme, bay leaves, and the remaining 0.5 tsp salt and 0.5 tsp black pepper. Bring the mixture to a boil.
Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
Gently return the meatballs to the soup and continue to simmer for an additional 15 minutes, or until the barley is tender.
Stir in the chopped spinach or kale and let it wilt for about 2-3 minutes.
Remove the bay leaves before serving.
Ladle the soup into bowls and garnish with freshly chopped parsley.
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.4 g | 31% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 1792 mg | 78% | |
| Total Carbohydrate | 23.8 g | 9% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.5 g | ||
| Protein | 20.8 g | 42% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 120 mg | 9% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 819 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
