10 c. water
2 c. quick cooking barley
6 c. beef broth
2 lbs. ground beef
Peas, carrots and onions
2 eggs
1/2 c. packaged seasoned bread crumbs
1.5 oz. packet meatloaf seasoning

Bring water, barley, beef broth to a boil, reduce heat to medium, cover and simmer 10 minutes or until barley is almost tender.

Meanwhile in medium sized bowl mix ground beef, eggs, seasoned bread crumbs and meatloaf seasoning. Mix until well blended. Drop meat mixture into soup. Simmer covered 5 to 7 minutes longer until meat loses its pink color. Skim any foam from top of soup. Add peas, carrots and onions as desired.