Barley Albondigas (Meatball) Soup

• Meatballs
• 1 lb lean ground turkey or 1 lb beef
• 1/2 cup cooked pearl barley, cooking directions below
• 1/4 cup finely chopped onion
• 1 egg, beaten
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• Soup
• 2 1/2 quarts fat-free chicken broth
• 1 (14 1/2 ounce) can chopped tomatoes
• 1 cup chopped onion
• 1 cup thinly sliced carrot
• 1 (7 ounce) can chopped green chilies
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups cooked pearl barley, cooking directions below
• 1/3 cup fresh cilantro leaves

1. To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil.
2. Add 1 cup pearl barley and return to boil.
3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
4. Makes about 3-1/2 cups.
5. For Meatballs: Combine all ingredients and form into small walnut-size meatballs.
6. Refrigerate until ready to use.
7. For Soup: In large soup pot, combine all ingredients except cilantro.
8. Bring to a boil and simmer for 30 minutes.
9. Carefully add meatballs and continue to cook 20 minutes longer.
10. Stir in cilantro and serve.

meatballs, lean ground turkey, pearl barley, onion, egg, cilantro, ground cumin, salt, ground black pepper, chicken broth, tomatoes, onion, carrot, green chilies, ground cumin, salt, ground black pepper, pearl barley, fresh cilantro

Taken from www.food.com/recipe/barley-albondigas-meatball-soup-86780 (may not work)