Toasted Barley Soup with Swedish Meatballs

Usually for Sunday dinner, we either have left-overs or I make soup. Last Sunday, we had minestrone. Last night, we had this soup. I was surfing the net and stumbled upon this recipe and thought this was perfect as we had frozen Swedish meatballs and barley.

Makes 4 servings

1 teaspoon extra-virgin olive oil

3/4 cup quick-cooking barley

2 1/4 cups reduced-sodium beef broth

1 1/2 cups diced carrots

1 1/2 cups diced zucchini

1/2 pound frozen, cooked Swedish meatballs

1 1/2 tablespoons minced fresh dill 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

1. In a large saucepan over medium-low, heat the oil. Add the barley and stir until it is lightly toasted, about 3 minutes.

2. 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.

3. Season with salt and pepper. Serve each bowl of soup topped with a tablespoon of sour cream.