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"The belly rules the mind."--Spanish Proverb

Meatball and Barley Soup Recipe

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This recipe for Meatball and Barley Soup is from Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb ground lean beef (5% fat or less)
3/4 tsp. dried basil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
2 tsp. extra-virgin olive oil
2 large leeks, cleaned and chopped (white and light green parts only)
2 carrots, chopped
5 garlic cloves, sliced
1/2 tsp. dried thyme
1/2 (10-ouce) package fresh mushrooms, sliced
2 (14.5 ounce) cans reduced-sodium beef broth
1/4 c. tomato paste
1/3 c. quick-cooking barley
Directions:
Directions:
1. To make the meatballs, combine the beef, basil, 1/4 tsp. salt, and 1/8 tsp. pepper in a medium bowl. Form 16 balls. Heat 1 tsp. of the oil in a large skillet over medium-high heat. Add the meatballs and cook, turning, until browned, about 4 minutes. Set aside.

2. Heat the remaining 1 tsp. of oil in large saucepan over medium-high heat. Add the leeks, carrots, garlic, and thyme. Cook, stirring occasionally, until the vegetables begin to soften, 3-4 minutes. Add mushrooms and cook, stirring occasionally, until they begin to release their liquid and the vegetables soften, 3-4 minutes. Stir in the broth, tomato paste, and the remaining salt and pepper; bring to a boil. Reduce the heat and simmer, covered, until the mushrooms are tender, about ten minutes. Stir in the barley and cook, covered, until almost tender, about ten minutes. Add the meatballs and cook, covered, until heated through, about 5 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
60 minutes
Personal Notes:
Personal Notes:
We love this soup, it's a Weight Watchers recipe but you'd never know it!

 

 

 

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