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

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    " 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 10 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

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