Source: National Barley Foods Council

Delicious meatball soup simmered with vegetables and barley.

Servings

Meatballs
1 lb ground turkey, 7% fat, raw (or ground beef)
0.5 cup barley, pearl
0.25 cup fresh chopped onion
1 eggs , beaten
2 tbsp fresh cilantro , chopped
0.5 tsp ground cumin
0.5 tsp salt (optional)
0.25 tsp black pepper

Soup
2.5 quart low sodium chicken broth
1 cup fresh chopped onion
1 cup sliced carrots
1 tsp ground cumin
0.25 tsp salt
0.25 tsp black pepper
3 cup cooked barley , see notes for preparation
0.33 cup fresh cilantro , chopped
15 oz canned unsalted diced tomatoes
7 oz green chile peppers, diced

Meatballs
1 Combine all ingredients and form into small walnut-size meatballs.
2 Refrigerate until ready to use.
Soup
1 In large soup pot, combine all ingredients except cilantro. Bring to a boil and simmer for 30 minutes.
2 Carefully add meatballs and continue to cook 20 minutes longer.
3 Stir in cilantro and serve.

To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil. Add 1 cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed. Makes about 3-1/2 cups. NOTE: 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.