Barley Albondigas (Meatball) Soup

Total Time
1hr 45mins
Prep 55 mins
Cook 50 mins

A zesty twist on beef barley soup absolutely perfect for warming up a dreary day from the Barley Foods Council. Pearl barley may be cooked ahead of time, placed in an airtight container and refrigerated or frozen for up to a week. For best results, bring refrigerated or frozen cooked barley to room temperature before using.

Ingredients Nutrition

Directions

  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.
Most Helpful

5 5

I LOVED it, my son loved it and my man loved it! Will be making this one for years to come. Thank you so much for sharing this awesome and tasty soup!

5 5

This was very yummy!! I don't use cilantro & cumin much so this was a nice/different taste for me. I didn't have green chilies so I used a little chili powder instead. Thanks for the recipe!!!

5 5

This is a very good soup. I didn't have any carrot but it was just fine without. I think I might go have a bowl now. I made this in 86 degree weather because I was wanting soup so bad!