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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.


slideshow  More Fast Soups


  • Total Time:
  • Servings: 4

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  • 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)


  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.

Suggested Pairing

Bright, berry-rich Pinot Noir.

Contributed By Photo © James Baigrie Published November 2007

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