 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
adjusted. |  |
|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 6 | cups | stock, beef | 1 1/2 | cups | pearl barley | 3 | tablespoons | olive oil | 18 | ounces | Mushrooms, portabella, raw | 2 1/4 | tablespoons chopped | shallots, raw, thinly sliced | 2/3 | pound | Beef, ground, 80% lean meat / 20% fat, raw | 1 3/4 | large | eggs | 3/4 | ounce | Bread crumbs, dry | 1/2 | ounce | Parmesan, Freshly Grated | 3 | tablespoons | parsley, chopped |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | In a large saucepan, combine the stock, water, barley and thyme. Season with salt and pepper and bring to a boil. Cover and cook over low heat until the barley is nearly tender, about 18 minutes. | | 2 | Meanwhile, in a large nonstick skillet, heat the oil. Add the mushrooms and shallot, season with salt and pepper and cook over high heat until tender and browned, about 8 minutes. | | 3 | In a medium bowl, combine the sirloin, egg, bread crumbs, cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Knead the mixture until blended, then roll it into sixteen 1-inch balls. | | 4 | Add the meatballs and mushrooms to the soup and simmer over moderate heat until the meatballs are cooked through and the barley is tender, about 8 minutes. Discard the thyme. Stir the parsley into the soup and serve in bowls with sour cream. |
|
