My sister Tanya is a great home cook. She is always discovering something new and delicious and sharing it with us. Tanya showed us how to make this soup. It’s very tasty and healthy too! The meatballs are the real stars of this soup; you will savor each one. Make a big pot for your family and enjoy it all week (if it lasts that long). It’s one of those soups you don’t get tired of.
Cost to Make: $8 to $10
Servings: 12 to 15
Ingredients for Soup:
2 Quarts chicken broth
12 cups water
1 cup barley, rinsed and drained
5 medium potatoes, chopped into ½-inch cubes
2 to 3 medium carrots. grated
1 medium onion, grated
½ pound (about 7) mushrooms, sliced
1 can white beans
2 bouillon cubes, crushed
1 tablespoons Vegeta (if you don’t have it, use another bouillon cube)
2 tablespoons dill
Olive Oil
Ingredients for Meatballs:
1 to 1 ½ pounds ground turkey
1 egg
1/3 cup cream of rice
1 tablespoon natures seasonings
1 tablespoon Mrs. Dash
How to Make meatballs:
Combine all of the ingredients for meatballs in a large bowl and mix well.
Roll the meat into ¾ -inch balls (gumball size) and place on a large cutting board.
Note: We usually buy a 3 lb pack of ground turkey and make double the meatballs to freeze half for next time. But make sure to thaw completely before putting frozen meatballs in the soup.
How to Make the Soup:
1. In a large pot, combine broth and water. Bring to boil.
2. Add barley, boil 12 minutes
3. Add diced potatoes
4. In a large skillet, heat 1 to 2 tablespoons olive oil and sauté onion 4 to 5 minutes until light brown. Add onions to soup.
5. In the same skillet, heat more olive oil and sauté carrots for 5 to 6 minutes until soft and beginning to brown. Add carrots to soup.
6. In the same skillet, add more olive oil and sauté mushrooms 5 to 6 minutes until soft. Add mushrooms to soup.
7. Add can of beans with juice (don’t drain). Bring soup back to a boil.
8. Add meatballs to soup and boil for 5 minutes. Meatballs will float to the top.
9. Finish the soup with adding vegetta, 2 crushed bouillon cubes and dill. Mix well. Add more vegetta or bouillon cubes to taste.
{ 8 comments… read them below or add one }
Very delicious!!!!
I just made this today too!
And super healthy too!
Can you use grechka (buckwheat) in this soup instead of barley?
I don’t see why not, just make sure to rinse it thoroughly. I think buckwheat cooks faster so don’t overcook it or it will turn to mush.
What do you mean by the ingredient “cream of rice”? is it soup or a seasoning?
It should be next to the cream of wheat. It’s dry like cream of wheat just made with rice.
The turkey balls are just made and boiled for 5 mins? Is that enough time for them to cook thoroughly?
Yes, once they float to the top, they are done and by the time you finish seasoning the soup, it ends up a little longer than 5 minutes. But, you can check to see if they are done if you are concerned about them being cooked thoroughly