• Cooking Time: 85 min
  • Servings: 8-12 servings
  • Preparation Time: 30 min


  • Ingredients
  • Meatballs:
  • 1 lb lean ground beef
  • 1 lb breakfast sausage
  • 1/2 cup breadcrumbs
  • 1 (2 ounce) package onion soup mix
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Hoisin sauce
  • 1/2 teaspoon ground black pepper
  • Soup:
  • 1/4 cup red wine (optional)
  • 6 cups beef broth (water and bullion are acceptable)
  • 3/4 cup barley
  • 1 large onion, diced
  • 4 large garlic cloves, minced
  • 2 tablespoons dried oregano
  • 1 tablespoon dry basil
  • 3 large potatoes, diced
  • 3 large carrots, sliced
  • 4 stalks celery, sliced
  • 1 (15 ounce) can peas
  • 1 (15 ounce) can green beans
  • 1 (15 ounce) can diced tomatoes
  • 1 cup frozen corn
  • 2 tablespoons Hoisin sauce


  • Instructions:
  • 1. Throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
  • 2. Brown meatballs 1/2 at a time in a little cooking oil in a large frying pan (browning gives them more flavor then just tossing them into the soup); remove to a large stock pot.
  • 3. Add the diced onion and wine (you can use broth or water instead of wine if desired) to the frying pan that you used to browned the meatballs.
  • 4. De-glaze (gently loosen and stir up the browned bits on the bottom of the pan by stirring with a whisk or spatula) the pan using the onions and wine until onions are caramelized and browned; add to the meatballs in your soup pot.
  • 5. Add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
  • 6. Add fresh vegetables to the soup; simmer for 15 minutes.
  • 7. Add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.


My daughter loves meatballs and she loves barley soups so I came up with this on a cold and rainy winter day in Sacramento. It is rich and flavorful

Categories: Soup  Stew 

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