Recipe Name Mushroom Barley Soup with mini meatballs Submitted by bwagner3 Recipe Description hearty soup Quantity 4 Quantity Unit cups Prep Time (minutes) 40 Cook Time (minutes) 40 Ready In (minutes) 80

Ingredients Amount Measure Ingredient 4 cups stock, beef 1 cup pearl barley 2 tablespoons olive oil 12 ounces Mushrooms, portabella, raw 1 1/2 tablespoons chopped shallots, raw, thinly sliced 2 Usda default (100 gm - 4 oz) Beef, ground, 80% lean meat / 20% fat, raw 1 extra large eggs 2 tablespoons Bread crumbs, dry 2 tablespoons Parmesan, Freshly Grated 2 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.