Toasted Barley Soup With Swedish Meatballs

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READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large saucepan over medium low, heat the oil. Add the barley and stir until it is lightly toasted, about 3 minutes.
  • Add the broth, carrots, zucchini, meatballs, dill and water. Bring the soup to a simmer, cover the pot and cook over medium-low until the barley is tender, about 10 to 15 minutes.
  • Season with salt and pepper. Serve each bowl of soup topped with a tablespoon of sour cream.
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