Toasted Barley Soup With Swedish Meatballs Recipes

SWEDISH MEATBALL SOUP

Swedish Meatball Soup image

To me, this is a very comforting, filling, homey soup. I especially like cooking it during winter months and serving it with hot rolls, bread or muffins. -Deborah Taylor, Inkom, Idaho

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings (2 quarts).

Number Of Ingredients 14

Ingredients

1 large egg
2 cups half-and-half cream, divided
1 cup soft bread crumbs
1 small onion, finely chopped
1-3/4 teaspoons salt, divided
1-1/2 pounds ground beef
1 tablespoon butter
3 tablespoons all-purpose flour
3/4 teaspoon beef bouillon granules
1/2 teaspoon pepper
1/8 to 1/4 teaspoon garlic salt
3 cups water
1 pound red potatoes, cubed
1 package (10 ounces) frozen peas, thawed

Steps:

In a large bowl, beat egg; add 1/3 cup cream, bread crumbs, onion and 1 teaspoon salt. Crumble beef over mixture and mix lightly but thoroughly. Shape into 1/2-in. balls. , In a Dutch oven, brown meatballs in butter in batches. Remove from the pan; set aside. Drain fat. , Add flour, bouillon, pepper, garlic salt and remaining salt to pan; stir until smooth. Gradually stir in water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add potatoes and meatballs. , Reduce heat; cover and simmer for 25 minutes or until potatoes are tender. Stir in peas and remaining cream; heat through.

Nutrition Facts : Calories 366 calories, Fat 19g fat (9g saturated fat), Cholesterol 117mg cholesterol, Sodium 785mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.

TOASTED BARLEY SOUP WITH SWEDISH MEATBALLS

Toasted Barley Soup With Swedish Meatballs image

This recipe appeared in numerous newspapers around the country in Fall 2009. It quickly became a favorite in our household. My husband loves to grow his own zucchini, so I'm always on the lookout for recipes that call for it. What we've found: We've tried several brands of meatballs but like the ones from Costco the best. We mix up the sour cream into each bowl of soup before eating it, which makes it creamy.

Provided by sonjarose12

Categories Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

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

Steps:

In a large saucepan over medium low, heat the oil. Add the barley and stir until it is lightly toasted, about 3 minutes.
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.
Season with salt and pepper. Serve each bowl of soup topped with a tablespoon of sour cream.

Nutrition Facts : Calories 176.9, Fat 3.9, SaturatedFat 1.5, Cholesterol 5.9, Sodium 191.6, Carbohydrate 31.5, Fiber 7.6, Sugar 3, Protein 5.7

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