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Preheat oven to 350°F. In a large bowl, combine breadcrumbs, egg, 2 cloves minced garlic, 1 teaspoon fresh rosemary (or 1/4 teaspoon dried) and black pepper. Add ground beef; mix well. Shape the meat mixture into 1-1/2-inch meatballs. Place the meatballs on a foil-lined baking sheet. Bake for about 15 minutes or until done (internal temperature is 160°F); set aside.
In a 5- to 6-quart Dutch oven, heat oil over medium heat. Add carrots, bell peppers, onion and the remaining 2 cloves minced garlic; cook for 5 minutes, stirring occasionally. Add stock, water, beans, barley and the remaining 1 teaspoon fresh rosemary (or 1/4 teaspoon dried). Bring to a boil; reduce heat. Cover and simmer for about 15 minutes or until barley is tender.
Add meatballs to the soup; heat through. Stir in spinach just before serving.