Categories: Ground Beef, Main Dish, Soup

Ingredients

• 4slices bacon or 4 slices pepper bacon
• 1/2 cup chopped onion (1 medium)
• 2 garlic cloves, minced
• 1 -1 1/2 lb butternut squash (about 4 cups) or 1 -1 1/2 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

Directions

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.

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