Barley Albondigas Meatball Soup

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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.

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Steps

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To cook pearl barley: in medium saucepan with lid , bring 3 cups water to a boil.

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Add 1 cup pearl barley and return to boil.

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Reduce heat to low , cover and cook 45 minutes or until barley is tender and liquid is absorbed.

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Makes about 3-1 / 2 cups.

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For meatballs: combine all ingredients and form into small walnut-size meatballs.

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Refrigerate until ready to use.

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For soup: in large soup pot , combine all ingredients except cilantro.

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Bring to a boil and simmer for 30 minutes.

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Carefully add meatballs and continue to cook 20 minutes longer.

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Stir in cilantro and serve.

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Ingredients

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lean ground turkey, pearl barley, onion, egg, fresh cilantro leaves, ground cumin, salt, ground black pepper, fat-free chicken broth, chopped tomatoes, carrot, green chilies