Ingredients

• 1 lb lean ground turkey or 1 lb beef
• 1/2 cup cooked pearl barley, cooking directions below
• 1/4 cup finely chopped onion
• 1 egg, beaten
• 2 tablespoons chopped fresh cilantro leaves
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1/2 quarts fat-free chicken broth
• 1 (14 1/2 ounce) can chopped tomatoes
• 1 cup chopped onion
• 1 cup thinly sliced carrot
• 1 (7 ounce) can chopped green chilies
• 1 teaspoon ground cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 cups cooked pearl barley, cooking directions below
• 1/3 cup fresh cilantro leaves

Instructions

1. To cook pearl barley: In medium saucepan with lid, bring 3 cups water to a boil.

2. Add 1 cup pearl barley and return to boil.

3. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.

4. Makes about 3-1/2 cups.

5. For Meatballs: Combine all ingredients and form into small walnut-size meatballs.

6. Refrigerate until ready to use.

7. For Soup: In large soup pot, combine all ingredients except cilantro.

8. Bring to a boil and simmer for 30 minutes.

9. Carefully add meatballs and continue to cook 20 minutes longer.

10. Stir in cilantro and serve.