Barley Albondigas (Meatball) Soup |
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Prep Time: 55 Minutes Cook Time: 50 Minutes |
Ready In: 105 Minutes Servings: 12 |
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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. Ingredients:
1 lb lean ground turkey or 1 lb beef |
1/2 cup cooked pearl barley, cooking directions below |
1/4 cup finely chopped onion |
1 egg, beaten |
2 tablespoons chopped fresh cilantro leaves |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
2 1/2 quarts fat-free chicken broth |
1 (14 1/2 ounce) can chopped tomatoes |
1 cup chopped onion |
1 cup thinly sliced carrot |
1 (7 ounce) can chopped green chilies |
1 teaspoon ground cumin |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
3 cups cooked pearl barley, cooking directions below |
1/3 cup fresh cilantro leaves |
Directions:
1. To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil.
2. Add 1 cup pearl barley and return to boil.
3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
4. Makes about 3-1/2 cups.
5. For Meatballs: Combine all ingredients and form into small walnut-size meatballs.
6. Refrigerate until ready to use.
7. For Soup: In large soup pot, combine all ingredients except cilantro.
8. Bring to a boil and simmer for 30 minutes.
9. Carefully add meatballs and continue to cook 20 minutes longer.
10. Stir in cilantro and serve.
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