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Barley Albondigas Soup
Source: National Barley Foods Council

Delicious meatball soup simmered with vegetables and barley.

Prep Time: 30 minutes
Cook Time: 90 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 171.3
Total Carbs 22.9 g
Dietary Fiber 3.9 g
Sugars 3.3 g
Total Fat 3.2 g
Saturated Fat 0.8 g
Unsaturated Fat 0.2 g
Potassium 254.1 mg
Protein 13.6 g
Sodium 612.8 mg
Dietary Exchanges
, 1 Vegetables , 1 Meat , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 lb  ground turkey, 7% fat, raw
0 1/2 cup  barley, pearl
0 1/4 cup  fresh chopped onion
1 each  eggs
2 tbsp  fresh cilantro
0 1/2 tsp  ground cumin
0 1/2 tsp  salt
0 1/4 tsp  black pepper

2 1/2 quart  low sodium chicken broth
15 oz  canned unsalted diced tomatoes
1 cup  fresh chopped onion
1 cup  sliced carrots
7 oz  green chile peppers, diced
1 tsp  ground cumin
0 1/4 tsp  salt
0 1/4 tsp  black pepper
3 cup  cooked barley
0.3333 cup  fresh cilantro
  1. Combine all ingredients and form into small walnut-size meatballs.
  2. Refrigerate until ready to use.
  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.

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