Ingredients
4cupbeef stock,or low sodium broth
1cupwater
½cuppearled barley
1sprigthyme
salt and freshly ground pepper
2tbspextra virgin olive oil
1lbmushrooms,(wild and cultivated)
1largeshallot
½lbground sirloin
1largeegg
2tbspdry bread crumbs
2tbspparmigiano reggiano
2tbspflat leaf parsley,chopped
sour cream,for serving optional
Preparation
In a large saucepan, combine the stock, water, barley, and thyme. Season with salt and pepper and bring to a boil.
Cover and cook over low heat for about 18 minutes, until the barley is nearly tender.
Meanwhile, in a large nonstick skillet, heat the oil.
Add the mushrooms and shallot, season with salt and pepper, and cook over high heat for about 8 minutes, until tender and browned.
In a medium bowl, combine the sirloin, egg, bread crumbs, cheese, salt, and pepper.
Knead the mixture until blended, then roll it into sixteen 1-inch balls.
Add the meatballs and mushrooms to the soup and simmer over moderate heat for about 8 minutes until the meatballs are cooked through and the barley is tender.
Discard the thyme.
Stir the parsley into the soup and serve in bowls with sour cream.
