Toasted Barley Soup With Swedish Meatballs - cooking recipe

Ingredients

1 teaspoon extra virgin olive oil
3/4 cup quick-cooking barley
2 1/4 cups reduced-sodium beef broth
1 1/2 cups carrots, diced
1 1/2 cups zucchini, diced
1/2 lb meatballs (Swedish meatballs, frozen, cooked)
1 1/2 tablespoons fresh dill, minced or 1 1/2 teaspoons dried dill
2 1/4 cups water
1/4 teaspoon salt
ground black pepper, to taste
1/4 cup reduced-fat sour cream

Preparation

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.