TOASTED BARLEY SOUP WITH SWEDISH MEATBALLS
This recipe appeared in numerous newspapers around the country in Fall 2009. It quickly became a favorite in our household. My husband loves to grow his own zucchini, so I'm always on the lookout for recipes that call for it. What we've found: We've tried several brands of meatballs but like the ones from Costco the best. We mix up the sour cream into each bowl of soup before eating it, which makes it creamy.
Provided by sonjarose12
Categories Stew
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 176.9, Fat 3.9, SaturatedFat 1.5, Cholesterol 5.9, Sodium 191.6, Carbohydrate 31.5, Fiber 7.6, Sugar 3, Protein 5.7
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