Mushroom and Barley Soup with Meatballs

Mushroom and Barley Soup with Meatballs

  • Prep: 30 min
  • Cook Time: 38 min
  • Total: 1 hr 8 min
  • Serving: Makes 4-6 servings

A hearty and satisfying mushroom and barley soup, filled with mini sirloin meatballs. Serve in a big bowl with a dollop of sour cream, a side of fresh country bread and glass of Merlot.


  • 4 cups beef stock
  • 1 cup water
  • 1/2 cup pearled barley
  • 1 large thyme sprig
  • Sea salt and freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 pound mixed wild mushrooms, stemmed and thinly sliced
  • 1 large shallot, finely chopped
  • 1/2 pound ground sirloin
  • 1 large egg
  • 2 tablespoons dry bread crumbs
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 tablespoons chopped flat-leaf parsley
  • Sour cream, for serving (optional)


  1. Combine the stock, water, barley and thyme in a large pot over medium-high heat and sprinkle with salt and pepper. Bring mixture to a boil and then reduce heat to low and cook for 20 minutes. Remove the thyme and discard.
  2. In a medium-sized sauté pan, heat the oil over medium-high heat until hot but not smoking. Sauté the mushrooms and the shallot for 8 minutes; sprinkle with salt and pepper.
  3. Combine the sirloin, egg, bread crumbs, cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in a large bowl and mix, by hand, until blended. Form the mixture into 1-inch meatballs.
  4. Gently place the meatballs and the mushrooms into the barley soup and simmer for 10 minutes.
  5. Stir in the parsley and ladle into bowl, garnishing with a dollop of sour cream.


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