Mushroom Barley Soup With Meatballs |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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There are a lot of recipes for mushroom and barley soup. This one incorporates meatballs made from a combination of beef and veal. It's quick and easy to make and hits the spot on a cold day. Ingredients:
4 cups beef stock |
1 cup water |
1/2 cup pearled barley |
1 large thyme sprig |
1 bay leaf |
salt and freshly ground pepper |
2 tablespoons extra-virgin olive oil |
1 lb mixed wild and cultivated mushrooms, stemmed and thinly sliced |
1 large shallot, finely chopped |
1/4 pound ground sirloin |
1/4 pound ground veal |
1 large egg |
2 tablespoons panko |
2 tablespoons freshly grated parmigiano-reggiano |
2 tablespoons chopped flat-leaf parsley |
sour cream, for serving (optional) |
Directions:
1. 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 until the barley is nearly tender, about 18 minutes.
2. Meanwhile, in a large nonstick skillet, heat the oil. Add the mushrooms and shallot, season with salt and pepper and cook over high heat until tender and browned, about 8 minutes.
3. In a medium bowl, combine the sirloin, veal, egg, panko, cheese, 1/2 teaspoon salt and 1/4 teaspoon pepper. Knead the mixture until blended, then roll it into sixteen 1-inch balls.
4. Add the meatballs and mushrooms to the soup and simmer over moderate heat until the meatballs are cooked through and the barley is tender, about 8 minutes. Discard the thyme and bay leaf.
5. Stir the parsley into the soup and serve in bowls with sour cream.
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