Meatball and Barley Soup

By jrichmond4

Serving Size 1-1/2 cups with 4 meatballs
Calories 206
Fat 6g
Sodium 740mg
Carbs 22g
Fiber 4g

Ingredients

• 1/2 lb lean beef
• 3/4 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp ground pepper
• 2 tsp EVOO
• 2 large leeks cleaned and chopped (white and light green parts only)
• 2 carrots, chopped
• 5 garlic cloves, sliced
• 1/2 tsp dried thyme
• 1/2 (10oz) package fresh mushrooms, sliced
• 2 (14-1/2oz) cans reduced-sodium beef broth
• 1/4 cup tomato paste
• 1/3 cup quick-cooking barley

Preparation

Step 1

Meatballs: combine beef, basil 1/4 tsp salt, 1/8 tsp pepper in a medium bowl. Form into 16 balls. heat 1 tsp of the oil in a large nonstick skillet over medium-high heat. Add the meatballs and cook, turning, until browned, about 4 minutes. Set aside.

heat the remaining 1 tsp of oil in a large saucepan over medium-high heat Add the leeks, carrots, garlic, adn thyme. Cook, stirring occasionally, untilt he vegetables begin to soften, 3-4 minutes. Add the mushrooms and cook, stirring occasionally, until they begin to release thier liquid and the vegetables soften, 3-4 minutes. Stir in the broth, tomato paste, and the remaining 1/4 tsp of salt and 1/8tsp of pepper; bring to a boil. Reduce the heat and simmer, covered, until the mushrooms are tender, about 10 minutes. Stir in the barley and cook, covered, until almost tender, about 10 minutes. Add the meatballs and cook, covered, until heated through, about 5 minutes.