Barley Albondigas (meatball) Soup

Total Time: 1 hr 45 mins Preparation Time: 55 mins Cook Time: 50 mins

Ingredients

• Servings: 12
• 1 lb lean ground turkey or 1 lb beef
• 1/2 cup cooked pearl barley, cooking directions below
• 1/4 cup finely chopped onion
• 1 egg, beaten
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/2 quarts fat-free chicken broth
• 1 (14 1/2 ounce) can chopped tomatoes
• 1 cup chopped onion
• 1 cup thinly sliced carrot
• 1 (7 ounce) can chopped green chilies
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups cooked pearl barley, cooking directions below
• 1/3 cup fresh cilantro leaves

Recipe

• 1 to cook pearl barley: in medium saucepan with lid, bring 3 cups water to a boil.
• 2 add 1 cup pearl barley and return to boil.
• 3 reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
• 4 makes about 3-1/2 cups.
• 5 for meatballs: combine all ingredients and form into small walnut-size meatballs.
• 6 refrigerate until ready to use.
• 7 for soup: in large soup pot, combine all ingredients except cilantro.
• 8 bring to a boil and simmer for 30 minutes.
• 9 carefully add meatballs and continue to cook 20 minutes longer.
• 10 stir in cilantro and serve.