Recipes Soup Mushroom Barley Soup with Mini Meatballs 4.0 (1,230) 1 Review 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. By Grace Parisi Updated on January 25, 2019 Print Rate It Share Share Tweet Pin Email Photo: © James Baigrie Total Time: 40 mins Yield: 4 Ingredients 4 cups beef stock or low-sodium broth 1 cup water ½ 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 presliced) 1 large shallot (finely chopped) ½ 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 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. 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. 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. 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. Rate it Print