Toasted Barley Soup W/ Swedish Meatballs

By mamapig

Ingredients

• 1 tsp. olive oil
• 3/4 cup quick cooking barley
• 2 1/4 cups reduced sodium beef broth
• 1 1/2 cups diced carrots
• 1 1/2 cups diced zucchini
• 1/2 lb. frozen, cooked Swedish meatballs
• 1 1/2 Tbs. minced fresh dill or
• 1 1/2 tsp. dried dill
• 2 1/4 cups water
• 1/4 tsp. salt
• ground black pepper to taste
• 1/4 cup reduced fat sour cream

Details

Servings 4

Preparation

Step 1

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 topped with a dollop of sour cream.