Name: Mushroom Barley Soup With Mini Meatballs Recipe
Total time: 40 min
Yield: 4
Cuisine: Italian

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Learn how to make Mushroom Barley Soup With Mini Meatballs

How to make Mushroom Barley Soup With Mini Meatballs Recipe

Grace Parisi

Crawler

Italian

<p>Learn how to make Mushroom Barley Soup With Mini Meatballs</p>

Beef stock or low sodium broth

Water

Pearled Barley

Large thyme

Salt and freshly ground pepper

Extra virgin olive oil

Mixed wild and cultivated mushrooms

Large shallot

Ground Sirloin

Large egg

Dry Bread Crumbs

Freshly grated parmigiano reggiano

Chopped flat leaf parsley

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.

step 1

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.

step 2

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.

step 3

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.

step 4

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