Toasted Barley Soup With Swedish Meatballs

• 1 teaspoon extra virgin olive oil
• 3/4 cup quick-cooking barley
• 2 1/4 cups reduced-sodium beef broth
• 1 1/2 cups carrots, diced
• 1 1/2 cups zucchini, diced
• 1/2 lb meatballs (Swedish meatballs, frozen, cooked)
• 1 1/2 tablespoons fresh dill, minced or 1 1/2 teaspoons dried dill
• 2 1/4 cups water
• 1/4 teaspoon salt
• ground black pepper, to taste
• 1/4 cup reduced-fat sour cream

1. In a large saucepan over medium low, heat the oil. Add the barley and stir until it is lightly toasted, about 3 minutes.
2. Add the broth, carrots, zucchini, meatballs, dill and water. Bring the soup to a simmer, cover the pot and cook over medium-low until the barley is tender, about 10 to 15 minutes.
3. Season with salt and pepper. Serve each bowl of soup topped with a tablespoon of sour cream.

extra virgin olive oil, quickcooking barley, beef broth, carrots, zucchini, meatballs, fresh dill, water, salt, ground black pepper, sour cream

Taken from www.food.com/recipe/toasted-barley-soup-with-swedish-meatballs-434492 (may not work)