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Barley Albondigas (Meatball) Soup

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“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.”
READY IN:
1hr 45mins
SERVES:
12
UNITS:
US

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.

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