Best Toasted Barley Soup With Swedish Meatballs Recipes

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TOASTED BARLEY SOUP WITH SWEDISH MEATBALLS



Toasted Barley Soup With Swedish Meatballs image

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

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

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

YOGURT OR BUTTERMILK SOUP WITH TOASTED BARLEY



Yogurt or Buttermilk Soup With Toasted Barley image

I was cleaning out the refrigerator as well as my pantry when I put together this refreshing summer soup. If you can't get organic or Greek yogurt, free of gums and stabilizers, use buttermilk.

Provided by Martha Rose Shulman

Categories     dinner, lunch, soups and stews, appetizer, main course, side dish

Time 2h20m

Yield Serves six

Number Of Ingredients 13

1/3 cup pearl barley
About 2 cups water
Salt to taste
1 cup finely diced cucumber
1 quart plain low-fat yogurt (free of gums and stabilizers) or buttermilk, or a mixture of the two
2 ripe but firm tomatoes, cut in small dice
1 stalk celery, cut in small dice
1 garlic clove, finely minced or pureed with a little salt in a mortar and pestle
2 tablespoons freshly squeezed lemon juice
2 tablespoons snipped chives
2 teaspoons cumin seeds, lightly toasted and ground
Freshly ground pepper to taste (optional)
2 tablespoons slivered fresh mint leaves

Steps:

  • Heat a heavy, medium-size saucepan over medium-high heat, and add the barley. Stir or shake in the pan until it begins to smell toasty, about five minutes. Add the water and salt (to taste, about 1/2 teaspoon), and bring to a boil. Reduce the heat, and simmer until tender, about 45 minutes. Remove from the heat, drain and set aside.
  • While the barley is cooking, place the cucumber in a bowl and sprinkle with salt. Toss and place in a strainer set over the bowl. Allow to drain for 30 minutes. Rinse well and drain on paper towels.
  • Combine all the ingredients except the mint. Season to taste with salt and pepper. Chill for one hour or longer. Serve, garnishing each bowl with the mint.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 1 gram, Carbohydrate 22 grams, Fat 3 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 759 milligrams, Sugar 13 grams

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