Toasted Barley Soup With Swedish Meatballs

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.