Name: Mushroom Barley Soup with Mini Meatballs Recipe
Prep time: 5 min
Cook time: 35 min
Yield: 4
Ingredients: 4 cup beef stock; 1 cup water; ½ cup pearled barley; 1 sprig thyme; salt and freshly ground pepper; 2 tbsp extra virgin olive oil; 1 lb mushrooms; 1 large shallot; ½ lb ground sirloin; 1 large egg; 2 tbsp dry bread crumbs; 2 tbsp Parmigiano Reggiano; 2 tbsp flat leaf parsley; sour cream

Mushroom Barley Soup with Mini Meatballs Recipe

How To Make Mushroom Barley Soup with Mini Meatballs

Apart from the earthiness of this mushroom barley soup, beef meatballs also impart a sumptuousness that complements this easy dish.

Preparation: 5 minutes

Cooking: 35 minutes

Total: 40 minutes

Serves:

Ingredients

4cupbeef stock,or low sodium broth
1cupwater
½cuppearled barley
1sprigthyme
salt and freshly ground pepper
2tbspextra virgin olive oil
1lbmushrooms,(wild and cultivated)
1largeshallot
½lbground sirloin
1largeegg
2tbspdry bread crumbs
2tbspparmigiano reggiano
2tbspflat leaf parsley,chopped
sour cream,for serving optional

Instructions

In a large saucepan, combine the stock, water, barley, and thyme. Season with salt and pepper and bring to a boil.
Cover and cook over low heat for about 18 minutes, until the barley is nearly tender.
Meanwhile, in a large nonstick skillet, heat the oil.
Add the mushrooms and shallot, season with salt and pepper, and cook over high heat for about 8 minutes, until tender and browned.
In a medium bowl, combine the sirloin, egg, bread crumbs, cheese, salt, and pepper.
Knead the mixture until blended, then roll it into sixteen 1-inch balls.
Add the meatballs and mushrooms to the soup and simmer over moderate heat for about 8 minutes until the meatballs are cooked through and the barley is tender.
Discard the thyme.
Stir the parsley into the soup and serve in bowls with sour cream.