Ingredients
-
-
1
-
1/2
-
1/4
-
1
-
2
-
1/2
-
1/2
-
1/4
-
-
-
-
-
-
Directions
Barley Albondigas Meatball Soup, A zesty twist on beef barley soup absolutely perfect for warming up a dreary day from the Barley Foods Council. Pearl barley may be cooked ahead of time, placed in an airtight container and refrigerated or frozen for up to a week. For best results, bring refrigerated or frozen cooked barley to room temperature before using., Really liked this! It took a bit of time and effort, but was well worth it, and a lot of it can be prepped ahead of time cooking the barley, chopping the veggies and making the meatballs. I did precook the meatballs for a few minutes in a skillet and was glad I did 1because then I could drain off some of the grease and 2I really don’t think they would have cooked through otherwise. I took my first bite and thought it was lacking something and realized I’d forgotten to add the cilantro at the end. Adding that made a huge difference. So tasty! Was planning to freeze some, but we ate so much there wasn’t enough left to freeze. Will make again; thanks!, Nice soup. Not overly hot so the kids could eat it, but not much flavor overall. It was an interesting new soup to try. I don’t think I like ground turkey so I’m not sure I’d make it again.
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Steps
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1
Done
|
To Cook Pearl Barley: in Medium Saucepan With Lid, Bring 3 Cups Water to a Boil. |
|
2
Done
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Add 1 Cup Pearl Barley and Return to Boil. |
|
3
Done
|
Reduce Heat to Low, Cover and Cook 45 Minutes or Until Barley Is Tender and Liquid Is Absorbed. |
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4
Done
|
Makes About 3-1/2 Cups. |
|
5
Done
|
For Meatballs: Combine All Ingredients and Form Into Small Walnut-Size Meatballs. |
|
6
Done
|
Refrigerate Until Ready to Use. |
|
7
Done
|
For Soup: in Large Soup Pot, Combine All Ingredients Except Cilantro. |
|
8
Done
|
Bring to a Boil and Simmer For 30 Minutes. |
|
9
Done
|
Carefully Add Meatballs and Continue to Cook 20 Minutes Longer. |
|
10
Done
|
Stir in Cilantro and Serve. |
