BARLEY ALBONDIGAS (MEATBALL) SOUP
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.
Provided by Molly53
Categories Grains
Time 1h45m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- 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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