Barley Albondigas Meatball Soup Recipe

Ingredients for Barley Albondigas Meatball Soup

• Lean Ground Turkey
• 1 cup pearl barley
• Onion
• Egg
• Fresh Cilantro Leaves
• Ground Cumin
• Salt
• Ground Black Pepper
• Fat Free Chicken Broth
• Chopped Tomatoes
• Carrot
• Green Chilies

How to Make Barley Albondigas Meatball Soup

1. **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.
2. **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.
3. **Refrigerate the Meatballs:** Cover the meatballs and refrigerate until ready to use (this helps them hold their shape during cooking).
4. **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.
5. **Simmer the Soup:** Bring the soup to a boil, then reduce heat and simmer for 30 minutes, allowing the flavors to meld.
6. **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.
7. **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!