Meatball and Barley Soup

Meatball and Barley Soup

1/2 pound ground lean beef
3/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 teaspoons extra-virgin olive oil
2 large leeks, cleaned and chopped (white and light green parts only)
2 carrots, chopped
1/2 teaspoon dried thyme
10 oz fresh mushrooms, sliced
29 oz reduced-sodium beef broth
1/4 cup tomato paste
1/3 cup quick-cooking barley

1. To make the meatballs, combine the beef, basil, 1/4 teaspoon salt and 1/8 teaspoon pepper in medium bowl. Form into 16 balls. Heat 1 teaspoon oil in large skillet over medium-high heat. Add the meatballs and cook, turning, until brown, about 4 minutes. Set aside.
2. Heat the remaining 1 teaspoon oil in large saucepan over medium-high heat. Add the leeks, carrots and thyme. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add mushrooms and cook, stirring occasionally, about 4 minutes. Stir in the broth, tomato paste and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; bring to boil. Reduce heat and simmer, covered about 10 minutes. Stir in the barley and cook, covered about 10 minutes. Add the meatballs and cook, covered about 5 minutes.

Serves 4
Adapted from Weight Watchers