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. ---------------------------------------------------------------------------
Nutrition
Ingredients
