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Meatball and Barley Soup




Source of Recipe


Sandy


List of Ingredients




1/2 pound lean ground beef
3/4 tsp dried basil
salt and pepper
2 tsp olive oil
2 large leeks, cleaned and chopped
2 carrots, chopped
5 garlic cloves, sliced
1/2 tsp thyme
1/2 pakg fresh mushrooms, sliced
2 cans reduced-sodium beef broth
1/4 cup tomato paste
1/3 cup quick-cooking barley

Recipe



Meatballs: combine beef, basil, salt and pepper in bowl; form into 16 balls. Heat 1 tsp oil in a skillet and cook meatballs until browned, about 4 minutes, Set aside.

Heat the remaining 1 tsp oil in a large saucepan and add the leeks, carrots, garlic and thyme. Cook until the vegetables begin to soften, about 3-4 minutes. Add the mushrooms and cook, until they release their liquid and the vegetables soften, 3-4 minutes. Stir in the broth, tomato paste, and salt and pepper; bring to a boil. Reduce heat and simmer, covered, until the mushrooms are tender, about 10 minutes. Stir in the barley and cook, covered, until almost tender, about 10 minutes. Add the meatballs and cook another 5 minutes, until heated through.

1 1/2 cups soup=4 points.