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.