Barley Soup With Meatballs

• 4 slices bacon or 4 slices pepper bacon
• 12 cup chopped onion (1 medium)
• 2 garlic cloves, minced
• 1 -1 12 lb butternut squash (about 4 cups) or 1 -1 12 lb acorn squash, peeled and cut into 3/4-inch pieces (about 4 cups)
• 2 medium carrots, peeled and cut into 3/4-inch pieces
• 2 medium parsnips, peeled and cut into 3/4-inch pieces
• 4 (14 ounce) cans low sodium chicken broth or 4 (14 ounce) cans low sodium beef broth
• 1 cup apple juice or 1 cup water
• 1 teaspoon dried Italian seasoning or 1 teaspoon dried thyme or 1 teaspoon dried oregano, crushed
• 1 cup quick-cooking barley
• 24 frozen meatballs, thawed (about 2/3 of a 16 oz. package)
• salt
• ground black pepper

1. In a 4-quart Dutch oven, cook bacon until crisp.
2. Remove bacon, reserving 1 tablespoon of the drippings.
3. Drain bacon on paper towels; set aside.
4. Cook onion and garlic in reserved drippings over medium heat until tender.
5. Add in squash, carrots, and parsnips; cook for 5 minutes, stirring occasionally.
6. Add in broth, apple juice, and Italian seasoning.
7. Bring to a boil; stir in barley.
8. Decrease heat; cover and simmer for 10 to 15 minutes or until barley and vegetables are tender.
9. Add in meatballs; heat through.
10. Season to taste with salt and pepper.
11. Crumble cooked bacon and sprinkle over each serving.

bacon, onion, garlic, butternut squash, carrots, parsnips, chicken broth, apple juice, italian seasoning, barley, frozen meatballs, salt, ground black pepper

Taken from www.food.com/recipe/barley-soup-with-meatballs-448643 (may not work)