Mushroom Barley Soup with Mini Meatballs Recipe

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



  • 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


  1. In a large saucepan, combine the stock, water, barley, and thyme. Season with salt and pepper and bring to a boil.

  2. Cover and cook over low heat for about 18 minutes, until the barley is nearly tender.

  3. Meanwhile, in a large nonstick skillet, heat the oil.

  4. Add the mushrooms and shallot, season with salt and pepper, and cook over high heat for about 8 minutes, until tender and browned.

  5. In a medium bowl, combine the sirloin, egg, bread crumbs, cheese, salt, and pepper.

  6. Knead the mixture until blended, then roll it into sixteen 1-inch balls.

  7. 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.

  8. Discard the thyme.

  9. Stir the parsley into the soup and serve in bowls with sour cream.


  • Calories: 394.52kcal
  • Fat: 18.41g
  • Saturated Fat: 5.63g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 9.39g
  • Polyunsaturated Fat: 1.72g
  • Carbohydrates: 33.38g
  • Fiber: 6.41g
  • Sugar: 5.63g
  • Protein: 26.45g
  • Cholesterol: 93.89mg
  • Sodium: 1269.48mg
  • Calcium: 134.76mg
  • Potassium: 1181.74mg
  • Iron: 3.78mg
  • Vitamin A: 40.09µg
  • Vitamin C: 7.71mg
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