Meatball and Barley soup
Meatball and Barley soup – serves 4 at 4 pts each
1-2 lb lean ground beef
¾ tsp dried basil
½ tsp salt
¼ tsp pepper
2 tsp olive oil
2 large leeks - white and light green parts only – clean and chop
2 carrots, chopped
5 garlic cloves, sliced
½ tsp dried thyme
½ (10 oz) package fresh mushroom, sliced.
2 (14 ½ ounce) cans reduced sodium beef broth
¼ cup tomato paste
1/3 cup quick cooking barley
Make meatballs with beef, basi;, ¼ tsp salt, 1/8th tsp pepper –make 16 balls – cook in 1 tsp oil for about 4 minutes and set aside
Heat rest of oil, add leeks, carrots, garlic and thyme. Cook 3-4 minutes. Add mushrooms and cook another 3-4 minutes stirring occasionally. Stir in broth, paste, and rest of salt and pepper. Simmer about 10 minutes, add in barley and cook covered another 10 minutes. Add meatballs and heat through 5 minutes. Can be frozen in single serving containers up to 2 months. From WW Pure Comfort
1-2 lb lean ground beef
¾ tsp dried basil
½ tsp salt
¼ tsp pepper
2 tsp olive oil
2 large leeks - white and light green parts only – clean and chop
2 carrots, chopped
5 garlic cloves, sliced
½ tsp dried thyme
½ (10 oz) package fresh mushroom, sliced.
2 (14 ½ ounce) cans reduced sodium beef broth
¼ cup tomato paste
1/3 cup quick cooking barley
Make meatballs with beef, basi;, ¼ tsp salt, 1/8th tsp pepper –make 16 balls – cook in 1 tsp oil for about 4 minutes and set aside
Heat rest of oil, add leeks, carrots, garlic and thyme. Cook 3-4 minutes. Add mushrooms and cook another 3-4 minutes stirring occasionally. Stir in broth, paste, and rest of salt and pepper. Simmer about 10 minutes, add in barley and cook covered another 10 minutes. Add meatballs and heat through 5 minutes. Can be frozen in single serving containers up to 2 months. From WW Pure Comfort
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