Barley Albondigas Meatball Soup Recette

Warm up on a chilly day with this hearty Barley Albondigas Meatball Soup! A zesty twist on classic beef barley soup, this recipe from the Barley Foods Council is packed with flavor and perfect for a comforting meal. Pearl barley cooks quickly and can be prepped ahead – simply cook it ahead, refrigerate or freeze for up to a week. For best results, bring refrigerated or frozen cooked barley to room temperature before adding it to the soup.

Préparation 30 min

Cuisson 105 min

Calories 300.6 kcal

Protéines 31g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Barley Albondigas Meatball Soup

1 lb lean ground beef
1 cup pearl barley
1/4 cup chopped onion
1 large egg
1/4 cup fresh cilantro, chopped
1 teaspoon ground cumin
1/2 teaspoon salt, plus salt to taste
1/4 teaspoon black pepper, plus fresh ground black pepper to taste
6 cups beef broth
1 (14.5 ounce) can diced tomatoes, undrained
1 cup chopped carrot
Green Chilies
1/2 cup seasoned bread crumbs
1 cup chopped celery
1/2 teaspoon garlic powder
1 teaspoon dried oregano

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Comment préparer Barley Albondigas Meatball Soup

**Cook the Pearl Barley:** In a medium saucepan, bring 3 cups of water to a boil. Add 1 cup of pearl barley, return to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until tender and the liquid is absorbed. This yields approximately 3 1/2 cups of cooked barley. Set aside to cool.
**Prepare the Meatballs:** In a large bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup chopped onion, 1 egg, 1 tbsp chopped cilantro, 1 tsp cumin, 1/2 tsp garlic powder, salt, and pepper. Gently mix until just combined. Roll into small, walnut-sized meatballs.
**Refrigerate the Meatballs:** Cover the meatballs and refrigerate until ready to use (this helps them hold their shape during cooking).
**Make the Soup:** In a large soup pot or Dutch oven, combine 6 cups beef broth, 1 (14.5 ounce) can diced tomatoes (undrained), 1 cup chopped carrots, 1 cup chopped celery, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
**Simmer the Soup:** Bring the soup to a boil, then reduce heat and simmer for 30 minutes, allowing the flavors to meld.
**Add Meatballs and Cook:** Gently add the refrigerated meatballs to the soup. Continue to simmer for 20 minutes, or until the meatballs are cooked through.
**Finish and Serve:** Stir in 1/4 cup of chopped fresh cilantro. Taste and adjust seasonings as needed. Ladle into bowls and enjoy your delicious Barley Albondigas Meatball Soup!

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

15g

Fat

Carbs

17g

Recipe Categories (Choose a category and find related recipes!)

Starters Soups, Stews & Chilis Main Courses Lunch Main Dish / Dinner Beef & Red Meat Ground Beef Recipes The Americas Mexican Fall Recipes

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Questions fréquentes

Combien de temps faut-il pour préparer Barley Albondigas Meatball Soup ?

Barley Albondigas Meatball Soup prend environ 135 minutes du début à la fin — environ 30 minutes de préparation et 105 minutes de cuisson.

Combien de calories contient Barley Albondigas Meatball Soup ?

Barley Albondigas Meatball Soup contient environ 300.6 calories par portion, avec environ 31 g de protéines, 17 g de glucides et 6 g de lipides.

De quels ingrédients ai-je besoin pour Barley Albondigas Meatball Soup ?

Les principaux ingrédients de Barley Albondigas Meatball Soup sont Lean Ground Turkey, Pearl Barley, Onion, Egg, Fresh Cilantro Leaves, Ground Cumin. Consultez la liste complète avec les quantités ci-dessus.