Ingredients
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1 lb lean ground turkey or 1 lb beef
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1/2 cup cooked pearl barley, cooking directions below
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1 egg, beaten
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2 tablespoons chopped fresh cilantro leaves
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1/2 teaspoon ground cumin
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2 1/2 quarts fat-free chicken broth
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1 cup chopped onion
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1 cup thinly sliced carrot
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1 (7 ounce) can chopped green chilies
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1/4 teaspoon salt
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1/4 teaspoon ground black pepper
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1/4 cup finely chopped onion
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1/2 teaspoon salt
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1 teaspoon ground cumin
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1 (14 1/2 ounce) can chopped tomatoes
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1/4 teaspoon ground black pepper
Instructions
- To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil.
- Add 1 cup pearl barley and return to boil.
- Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
- Makes about 3-1/2 cups.
- For Meatballs: Combine all ingredients and form into small walnut-size meatballs.
- Refrigerate until ready to use.
- For Soup: In large soup pot, combine all ingredients except cilantro.
- Bring to a boil and simmer for 30 minutes.
- Carefully add meatballs and continue to cook 20 minutes longer.
- Stir in cilantro and serve.