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Mushroom Barley Soup with Mini Meatballs

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 From 2 ratings.

User Reviews

rating chicagocook
I agree with the other reviewer.  This is a great, quick midweek meal.  The meatballs were really nicely flavored and combined withe the barley, it is so satisfying. 
rating longbrow
so quick and easy to make - perfect for a hearty midweek meal

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Mushroom Barley Soup with Mini Meatballs

  • fast FAST
  • healthy HEALTHY
  • make ahead MAKE-AHEAD
TOTAL TIME: 40 MIN
SERVES: 4
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.
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.
WINE Bright, berry-rich Pinot Noir: 2006 McManis.

Recipe by Grace Parisi
From Satisfying Fall Soups
This recipe originally appeared in November, 2007.