Meatball, Mushroom and Barley Soup

Meatball, Mushroom and Barley Soup
Makes 4
Prep 25 m
Cook 19 m



  1. 1 of 3 In a medium bowl, season beef with 1/2 tsp salt and 1/4 tsp pepper. Gently mix to combine. Do not overmix.
  2. 2 of 3 In a wide-bottomed pot, heat oil over medium-high. Add mushrooms and cook, stirring occasionally, until golden, 5 minutes. Reduce heat to medium and add next 3 ingredients. Cook, stirring occasionally, until onion is translucent, about 4 minutes. Season with 1/4 tsp each salt and pepper. Add thyme, broth and water; bring to a simmer.
  3. 3 of 3 Stir in barley and partially cover. Simmer 5 minutes. Meanwhile, roll slightly rounded teaspoonfuls of seasoned beef into balls; you should have at least 32. Drop into simmering broth and continue to cook 5 minutes, until meatballs are cooked through and barley is tender. Remove thyme stems and stir in spinach. Cook until wilted.
Nutrition Information for Meatball, Mushroom and Barley Soup
Servings Per Recipe: 4
Per Serving: 2 g sugar, 17 g carb., 3 g fiber, 23 g Fat, total, 358 kcal cal., 21 g pro., 7 g sat. fat, 608 mg sodium