Directions:
- In a large saucepan over medium low, heat the oil. Add the barley and stir until it is lightly toasted, about 3 minutes.
- Add the broth, carrots, zucchini, meatballs, dill and water. Bring the soup to a simmer, cover the pot and cook over medium-low until the barley is tender, about 10 to 15 minutes.
- Season with salt and pepper. Serve each bowl of soup topped with a tablespoon of sour cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 239.47 Kcal (1003 kJ) | ||
| Calories from fat | 75.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.35g | 13% | |
|---|---|---|---|
| Cholesterol | 5.03mg | 2% | |
| Sodium | 864.55mg | 36% | |
| Potassium | 808.94mg | 17% | |
| Total Carbs | 22.62g | 8% | |
| Sugars | 2.97g | 12% | |
| Dietary Fiber | 6.34g | 25% | |
| Protein | 19.36g | 39% | |
| Vitamin C | 33.4mg | 56% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 2.3mg | 13% | |
| Calcium | 91.4mg | 9% | |
| Amount Per 100 g | |||
| Calories | 47.15 Kcal (197 kJ) | ||
| Calories from fat | 14.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.64g | 13% | |
|---|---|---|---|
| Cholesterol | 0.99mg | 2% | |
| Sodium | 170.22mg | 36% | |
| Potassium | 159.27mg | 17% | |
| Total Carbs | 4.45g | 8% | |
| Sugars | 0.58g | 12% | |
| Dietary Fiber | 1.25g | 25% | |
| Protein | 3.81g | 39% | |
| Vitamin C | 6.6mg | 56% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.5mg | 13% | |
| Calcium | 18mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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