Categories: Soup

Ingredients

• 4 slices bacon or peppered bacon
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 lb. butternut squash, peeled and cut into 3/4-inch pieces
• 2 medium carrots, peeled and cut into 3/4-inch pieces
• 2 medium parsnips, peeled and cut into 3/4-inch
• pieces
• 4- 14 oz. cans chicken broth
• 1 cup apple juice
• 1 tsp dried Italian seasoning
• 1 cup quick-cooking barley
• 24 frozen cooked meatballs, thawed
• Salt
• Black pepper

Directions

1. In a large pot, cook bacon until crisp. Remove bacon from pot, reserving 1 tbsp. of the drippings in pot. Drain bacon on paper towels; set aside.

2. Cook onion and garlic in reserved drippings over medium heat until tender. Add squash, carrots, and parsnips; cook for 5 minutes more, stirring occasionally. Add broth, apple juice, and Italian seasoning.

3. Bring to boiling; stir in barley. Reduce heat. Cover and simmer for 10-15 minutes or until barley and vegetables are tender. Add meatballs; heat through. Season to taste with salt and pepper.

4. Crumble cooked bacon and sprinkle over each serving.

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