Meatball and Barley Soup

Meatball and Barley Soup

Meatball and Barley Soup

This recipe, Meatball and Barley Soup, its October 4, 2015…and it is COLD outside.  I think that it is time for SOUP.  Try this soup…it has barley, cannellini beans, escarole and ground pork…and other ingredients.


Meatball and Barley Soup Recipe


Meatball and Barley Soup

1 Tbsp. olive oil

2 medium carrots, peeled and diced

2 ribs celery, diced

1 cup diced onion

1 cloves garlic, finely diced

6 cups low-sodium chicken broth

1 ¼ cups barley

1 lb. ground pork

¾ cup shredded Parmesan cheese, plus more for garnish

2 Tbsp. fresh chopped parsley

1 ½ tsp. salt

½ tsp. pepper

1 (15 ½ oz.) can cannellini beans, drained and rinsed

8 cups roughly chopped escarole (first, wash well)


In a large pot, heat oil over medium heat.  Add carrots, celery and onion; cook 10 minutes.  Stir in garlic and cook 2 minutes.  Add broth, 2 cups water and barley.  Bring to a boil.  Reduce heat to medium-low, cover and cook 25 minutes.

Meanwhile, mix together ground pork, ¼ cup Parmesan, and the parsley, ¼ teaspoon salt and ¼ teaspoon pepper.  Roll into 30 meatballs, about 1 tablespoon each.

Drop meatballs into soup.  Stir in beans.  Return to a simmer and cook 5 minutes.  Stir in escarole and remaining ½ cup Parmesan, 1 ¼ teaspoon salt and ¼ teaspoon pepper.  Ladle into bowls and garnish with grated Parmesan, if desired.


(Recipe for Meatball and Barley Soup, 2015)


Double-Decker Caprese Burger

Double-Decker Caprese Burger

Double-Decker Caprese Burger

This recipe, Double-Decker Caprese Burger, came from a recipe book that Stop & Shop supermarket handed out.  With two (2) patties, lots of melted cheese and crusty bakery rolls, these are definitely not your father’s burgers.


Double-Decker Caprese Burger Recipe


Double-Decker Caprese Burger

8 oz. ground pork

8 oz. 90% lean ground beef

1 medium egg

2 Tbsp. fresh breadcrumbs

4-6 Campari tomatoes

4 Italian-style bread buns

½ lb. mozzarella

2 Tbsp. extra virgin olive oil

2 ½ oz. ¾ oz. arugula

¾ oz. fresh basil


Light the grill.  Place the ground pork, beef, egg and breadcrumbs in a bowl.  Season with salt, pepper and combine with your hands.  Divide the mixture equally into 8 and roll into balls.  Form patties by pressing the mixture between 2 layers of plastic wrap.  Set aside.

Slice the tomatoes and grill them for 2 minutes, turning once.

Halve the bread buns and grill the cut sides for 2 minutes, or until nicely browned.

Remove and discard the plastic wrap from the burgers and grill for 6 minutes, or until thoroughly cooked, turning once.

Cut the mozzarella into 16 slices.  Sprinkle the grilled side of the buns with the olive oil.  Place the arugula onto the bottom half of the buns, followed by a burger, 2 slices of tomato, 2 slices of mozzarella and a few basil leaves.  Repeat the process to create a second layer.  Cover with the top half of the buns.  If necessary use a wooden skewer to secure the tops.

4 servings



(Recipe for Double-Decker Caprese Burger, Stop & Shop recipe book, 2015)


Gingery Meatball Soup

Gingery Meatball Soup

Gingery Meatball Soup


After looking through 6 magazines, I came across this recipe, Gingery Meatball Soup.  I hope you like it.


Gingery Meatball Soup Recipe


Gingery Meatball Soup

1 lb. ground pork

2 green onions, finely chopped

3 cloves garlic, finely chopped

1 piece (1 inch) peeled fresh ginger, finely chopped

2 quarts lower-sodium chicken broth (You might try…Kitchen Basic)

8 oz. snow peas, sliced

3 cups cooked white or brown rice


Arrange oven rack 6 inches from broiler heat source.  Preheat broiler on high.  Line large rimmed baking sheet with foil.

In medium bowl, combine pork, green onions, garlic and ½ teaspoon each salt and pepper.  Form mixture into bite-size meatballs (about 1 inch each); arrange in single layer on prepared baking sheet.  Broil 5 to 7 minutes or until browned.

Meanwhile, in covered 5 quart saucepot, heat broth to simmering on high.  Uncover; add snow peas, rice and broiled meatballs.  Reduce heat to medium; simmer 5 minutes or until meatballs are cooked through and snow peas are tender.            6 serving


(Recipe for Gingery Meatball Soup was in a magazine)


Jiffy Ground Pork Skillet


Jiffy Ground Pork Skillet

Jiffy Ground Pork Skillet

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


Some people call it dinner hour, but many of us call it rush hour.  Slow down the pace with this super quick mouthwatering meal.  The only thing you’ll have left over is time to share with your family at the table.

        Brigitte Schaller                                                                               Flemington, Missouri

Jiffy Ground Pork Skillet Recipe


Jiffy Ground Pork Skillet

1 ½ cups uncooked penne pasta

1 lb. ground pork

½ cup chopped onion

1 can (14.5 oz.) Stewed tomatoes, undrained

1 can (8 oz.) tomato sauce

1 tsp. Italian seasoning

1 medium zucchini, cut into ¼ inch slices


Cook pasta according to package directions.  Meanwhile, in a large skillet, cook pork and onion over medium heat until meat is no longer pink; drain.  Add the tomatoes, tomato sauce and Italian seasoning.  Bring to a boil.  Reduce heat; cover and cook for 5 minutes to allow flavors to blend.

Drain pasta; add to skillet.  Stir in zucchini.  Cover and cook for 3-5 minutes or until zucchini is crisp-tender.            5 servings


(Recipe for Jiffy Ground Pork Skillet was in, 2014)


Swedish Meatballs

Swedish Meatballs

Swedish Meatballs


This recipe, Swedish Meatballs is from Diabetic Connect.  These Swedish meatballs are made with a combination of lean ground turkey breast and ground pork, flavored with nutmeg and cardamom and simmered in a creamy mushroom sauce.  Serve over brown rice pilaf spiked with almonds and currents or whole-wheat egg noodles.


Swedish Meatballs Recipe

Swedish Meatballs

½ cup finely chopped onion

¼ cup whole-wheat breadcrumbs

¾ tsp. salt, divided

½ tsp. freshly ground pepper

¼ tsp. freshly grated nutmeg

¼ tsp. ground cardamom

8 oz. ground turkey breast

8 oz. ground pork

1 Tbsp. extra-virgin oil

1 lb. button mushrooms, sliced

1 ¼ oz. can reduced-sodium chicken broth

¼ cup flour

½ cup reduced-fat sour cream

¼ cup finely chopped flat-leaf parsley

1 Tbsp. seedless raspberry jam


Combine onion, bread crumbs, ¼ tsp. salt, pepper, nutmeg and cardamom in a large bowl.  Add turkey and pork; gently mix to combine (DO NOT OVERMIX).  Using a scant 2 tablespoons for each, make about 20 meatballs.

Heat oil in a large nonstick skillet over medium heat.  Add the meatballs and cook, turning occasionally and reducing the heat if the pan gets too HOT, until almost cooked through, 10 to 12 minutes.  Transfer to a plate.

Add mushrooms to the pan and increase heat to medium-high.  Cook, stirring occasionally, until their liquid has been released and evaporated, 8 to 10 minutes.

Whisk broth and flour in a bowl and add to the pan along with the meatballs.  Bring to a simmer and cook until the meatballs are just cooked through and the sauce is thickened, about 2 minutes.  Remove from the heat.  Add sour cream, parsley, jam and the remaining ½ teaspoon salt to the sauce; gently stir until combined.           5 servings   (4 meatball 2/3 cup sauce)

*  Freeze cooked meatballs in sauce airtight for up to 3 months.  Defrost before reheating. 


(Recipe for Swedish Meatballs came from Diabetic Connect, 2014)


Sweet Barbecue Meatballs

Sweet Barbecue Meatballs

Sweet Barbecue Meatballs


Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at


The sweet, thick barbecue sauce clings to large tasty meatballs.  This recipe is one of my favorites to take to potlucks or to serve as a meal after harvest.

        Marion Tipton                                                                  Phoenix, Arizona


Sweet Barbecue Meatballs Recipe

Sweet Barbecue Meatballs

1 cup quick-cooking oats

1 egg

1/3 cup evaporated milk

¾ tsp. chili powder

¾ tsp. salt

¼ tsp. pepper

1/8 tsp. garlic powder

1 ½ lbs. ground pork

1 cup ketchup

¾ cup packed brown sugar

2 ½ tsp. liquid smoke, optional

½ tsp. lemon juice

In a large bowl, combine the first seven ingredients.  Crumble pork over mixture and mix well.  Shape into 2 inch balls.  Place meatballs on a greased rack in a shallow baking pan.  Bake, uncovered, at 375 F. for 20-25 minutes or until a thermometer reads 160 F.  Drain on paper towels.  Transfer to an ungreased 2 quart baking dish.

Meanwhile, in a saucepan, combine ketchup, brown sugar, liquid smoke if desired and lemon juice; cook and stir until brown sugar is dissolved.  Pour over meatballs.  Bake, uncovered, at 375 F. for 10-15 minutes longer or until heated through.             6 servings


(Recipe for Sweet Barbecue Meatballs was on, 2014)