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