Mushroom Barley Soup with Mini Meatballs

Grace Parisi has always been a fan of mushroom barley soup with beef that has been simmered until succulent. For a clever shortcut that still delivers deep flavor, she replaces the beef with meatballs made from a quick mix of sirloin, egg, bread crumbs and cheese.

Mushroom Barley Soup with Mini Meatballs
Mushroom Barley Soup with Mini Meatballs

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • 4

    cups beef stock or low-sodium broth

  • 1

    cup water

  • 1/2

    cup pearled barley

  • 1

    large thyme sprig

  • Salt and freshly ground pepper

  • 2

    tablespoons extra-virgin olive oil

  • 1

    pound mixed wild and cultivated mushrooms, stemmed and thinly sliced (or 3/4-pound presliced mushrooms)

  • 1

    large shallot, finely chopped

  • 1/2

    pound ground sirloin

  • 1

    large egg

  • 2

    tablespoons dry bread crumbs

  • 2

    tablespoons freshly grated Parmigiano-Reggiano

  • 2

    tablespoons chopped flat-leaf parsley

  • Sour cream, for serving (optional

Directions

1.In a large saucepan, combine the stock, water, barley and thyme. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the barley is nearly tender, about 18 minutes. 2.Meanwhile, in a large nonstick skillet, heat the oil. Add the mushrooms and shallot, season with salt and pepper and cook over high heat until tender and browned, about 8 minutes. 3.In a medium bowl, combine the sirloin, egg, bread crumbs, cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Knead the mixture until blended, then roll it into sixteen 1-inch balls. 4.Add the meatballs and mushrooms to the soup and simmer over moderate heat until the meatballs are cooked through and the barley is tender, about 8 minutes. Discard the thyme. Stir the parsley into the soup and serve in bowls with sour cream.

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