Ingredient: flat-leaf parsley, chopped

Beef barley soup is a classic old-world dish, and it’s been simmering away in pots for centuries, probably as long as people have been making soup. It just makes sense ~ the little white pearls of barley add lovely texture, as well as extra nutrition and satisfying bulk, all important things when you’re trying to make dinner out of a pot of soup. For an added bonus, barley’s natural starch thickens the soup as it cooks.

Beef Barley Soup is classic comfort food that you can make on the stove or in the crock pot. The soup has roots in the Jewish communities of Eastern Europe. Mushrooms were popular in these cold-weather countries because they could be harvested, dried, and stored for later use.

Barley was also plentiful and easy to grow in the Eastern European climate, making it a common addition to hearty winter dishes like soup. Barley’s history goes back even further; in fact, it is arguably the world’s first and most ancient, cultivated grain.

As far as the meatballs, texture can be an issue. If the meatball is too wet, it will disintegrate when cooking in soups. If it is too dry, it will lose its flavor and potentially break up into pieces. Using the right amount of liquid or eggs for the mix to keep them moist, but equally so, enough breadcrumbs or flour to bind them adequately. Remember, you can never get enough seasoning, so don’t be gentle with it, and use spices and herbs liberally.

One of Brion’s favorite soups has always been mushroom beef barley, so now seems a good time to make some.

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Mushroom Barley Soup w/ Mini Meatballs

Votes: 1
Rating: 5
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Course

Main Dish

Cuisine

American, European

Keyword

mushroom barley soup w/ mini meatballs

Servings

MetricUS Imperial

Ingredients

• 4 cups beef broth
• 1 cup water
• 1/2 cup pearl barley
• 1 large sprig of thyme
• 2 Tbsp olive oil
• 454 gm mixed wild mushrooms, thinly sliced
• 1 large shallot
• salt & pepper
• 250 gm ground beef
• 1 large egg
• 2 Tbsp dry bread crumbs,
• 2 Tbsp Parmesan cheese, grated
• 2 Tbsp flat-leaf parsley, chopped
• sour cream for serving, optional

Course Main Dish Cuisine American, European Keyword mushroom barley soup w/ mini meatballs Servings MetricUS Imperial Ingredients 4 cups beef broth 1 cup water 1/2 cup pearl barley 1 large sprig of thyme 2 Tbsp olive oil 454 gm mixed wild mushrooms, thinly sliced 1 large shallot salt & pepper 250 gm ground beef 1 large egg 2 Tbsp dry bread crumbs, 2 Tbsp Parmesan cheese, grated 2 Tbsp flat-leaf parsley, chopped sour cream for serving, optional

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. In a large saucepan, combine the broth, water, barley & thyme. Season with salt & pepper; bring to a boil. Cover & cook over low heat until the barley is nearly tender, about 18 minutes.
2. In a large skillet, heat oil. Add the mushrooms & shallot, season with salt & pepper; cook over high heat until tender and browned, about 8 minutes.
3. In a medium bowl, combine the ground beef, egg, bread crumbs, cheese, 1/2 teaspoon of salt & 1/4 teaspoon of pepper. Knead the mixture until blended, then roll it into sixteen 1-inch balls.
4. Add the meatballs & mushrooms to the soup. Simmer over moderate heat until the meatballs are cooked through & the barley is tender, about 8 minutes. Discard the thyme. Stir the parsley into the soup & serve in bowls with sour cream.