London Broil and Meatball Barley Soup Recipe

Saturday, November 8, 2014
One of my favorite soups has always been beef barley.

I don't make it often enough.

This week I had such a craving for beef soup instead of the traditional chicken soup so I went out and got lucky enough to find this London broil on sale and was perfect for my soup.

Not greasy like some of the lower cuts of meat, full of flavor and perfectly tender beef in my soup after simmering.

I grew up using beef soup bones, using beef ribs or shanks most of the time leftover from whatever was in Sunday's sauce that was simmered for macaroni. We would use the bone in the saucepot to make a beef soup.

Sometimes that bone would be used more than once.

Those were the depression days when grandma and mom knew how to stretch a meal.

The beef bone sure would make a rich tasty soup but not much meat in it. This soup is packed with tender London broil a rich broth and tiny meatballs.






















London Broil and Meatball Barley Soup Recipe




1 pound London broil

1 cup finger carrots

1 bag of frozen mixed vegetables

1 8 ounces can tomato sauce

1 cup instant quick-cooking barley

1 cup pastine

1 large bag frozen chopped spinach or 1 head of chopped escarole

1 celery stalk

1/2 cup grating cheese

cayenne pepper, salt, and pepper to taste


Meatball mixture:


1/2 pound ground chuck

1 egg

1 1/2 teaspoons granulated garlic

1/4 cup Italian flavored bread crumbs

1 tablespoon grating cheese

salt, pepper, cayenne pepper to taste



Mix all together and set aside.



In an 8-quart saucepot, fill with water 3 inches from the top.


Add the whole piece of London broil, carrots, celery, frozen vegetables. Boil around 1 hour until meat is tender. Remove meat, cool, slice and place back into the pot. Make the meatballs.

Drop tiny rolled meatballs into the boiling soup. Add the barley, spinach, pastine and cook around 1/2 hour.

Remove celery or if you like it leave it in there. We don't like the taste of it, just the flavoring.

Continue cooking until meat is tender, adding water if necessary if getting too thick. Taste for salt and pepper balance.

Stir in the grating cheese at the end.




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