Barley Albondigas (Meatball) Soup - cooking recipe

Ingredients
    Meatballs
    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
    Soup
    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
Preparation
    To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil.
    Add 1 cup pearl barley and return to boil.
    Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
    Makes about 3-1/2 cups.
    For Meatballs: Combine all ingredients and form into small walnut-size meatballs.
    Refrigerate until ready to use.
    For Soup: In large soup pot, combine all ingredients except cilantro.
    Bring to a boil and simmer for 30 minutes.
    Carefully add meatballs and continue to cook 20 minutes longer.
    Stir in cilantro and serve.

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