Welcome to Love With Recipes! 🌟 Today, we’re diving into a delightful and hearty recipe for Barley Albondigas (Meatball) Soup. This recipe is a flavorful twist on classic beef barley soup, offering a zesty touch that’s perfect for warming up on a dreary day. It’s an absolute treat from the Barley Foods Council, featuring tender meatballs nestled in a rich, savory broth with pearl barley and vibrant vegetables. 🍲
Ingredients
For the Pearl Barley:
- 1 cup pearl barley
- 3 cups water
For the Meatballs:
- 1 pound lean ground turkey
- 1/2 pound ground beef
- 1/4 cup fresh cilantro leaves, chopped
- 1 egg
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Soup:
- 2 1/2 cups fat-free chicken broth
- 1 cup chopped tomatoes
- 1 onion, diced
- 1 carrot, diced
- 3 green chilies, diced
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/3 cup fresh cilantro leaves, chopped
Instructions
Cooking the Pearl Barley:
- In a medium saucepan with a lid, bring 3 cups water to a boil. 🌊
- Add 1 cup pearl barley to the boiling water and return to a boil. 🔥
- Reduce the heat to low, cover, and let it simmer for about 45 minutes, or until the barley is tender and the liquid is absorbed. 🌾
- Once cooked, the barley will yield approximately 3-1/2 cups. Set aside.
Preparing the Meatballs:
- In a large mixing bowl, combine 1 pound lean ground turkey, 1/2 pound ground beef, 1/4 cup chopped fresh cilantro, 1 egg, 1/2 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper. 🥄
- Mix the ingredients thoroughly until well combined.
- Shape the mixture into small, walnut-sized meatballs.
- Refrigerate the meatballs until you’re ready to use them. ❄️
Making the Soup:
- In a large soup pot, combine 2 1/2 cups fat-free chicken broth, 1 cup chopped tomatoes, 1 diced onion, 1 diced carrot, 3 diced green chilies, 1/4 teaspoon ground cumin, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. 🥘
- Bring the mixture to a boil over medium-high heat, then reduce the heat to a simmer. Let it cook for 30 minutes, allowing the flavors to meld together.
- Carefully add the prepared meatballs to the pot and continue cooking for an additional 20 minutes, ensuring that the meatballs are cooked through. 🍲
- Stir in 1/3 cup chopped fresh cilantro just before serving to add a fresh burst of flavor. 🌿
- Serve the soup hot, and enjoy the comforting, spicy goodness!
Nutrition Information (per serving):
- Calories: 300.6
- Fat Content: 4.5 grams
- Saturated Fat Content: 1.1 grams
- Cholesterol Content: 41.6 milligrams
- Sodium Content: 964.9 milligrams
- Carbohydrate Content: 51.4 grams
- Fiber Content: 10.5 grams
- Sugar Content: 3.8 grams
- Protein Content: 15.8 grams
Tips:
- Advance Preparation: Pearl barley can be cooked ahead of time and stored in an airtight container. Refrigerate for up to a week, or freeze for longer storage. Bring to room temperature before using in the recipe for best results.
- Adjust Spice Levels: Feel free to adjust the amount of green chilies and ground cumin according to your spice preference. 🌶️
Enjoy this comforting and hearty Barley Albondigas Soup, a perfect dish to lift your spirits on a chilly day. It’s not only delicious but also packed with nutrients and flavors that will surely warm you up from the inside out. 🍲✨
