Search Inspiration

No idea what to search for? Start browsing till you find something.

Ingredients

How to make it

  • 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, veal, egg, panko, cheese, ½ teaspoon salt and ¼ teaspoon 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 and bay leaf.
  • Stir the parsley into the soup and serve in bowls with sour cream.

People Who Like This Dish 4
Reviews & Comments 2

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    bluewaterandsand ate it and said...
    Fantastic! I have to agree with krum,Sure do have some great flavors in there.
    Was this review helpful? Yes Flag
  • krumkake 5 years ago
    What timing - my husband was just asking me TODAY why I never made barley soup! I will try this one for him...flavors sound great, and we will enjoy the easy meatball addition, too. Thanks!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes