Barley Beef Indian Soup

Meat Balls and Barley Soup


Meatball and Barley Soup

Meat balls and barley cooked together and made into a hearty and delicious soup…

Spring has sprung and we are having chilly and gloomy rainy days. A bowl of hearty warm soup is what I want on most days in Spring. Last week, I made this meat ball and barley soup and it was incredibly comforting. I seasoned the ground beef and made into balls, cooked along with barley, celery and carrot. The combination of beef and barley is just phenomenal. This can be made in bulk and can be enjoyed for a few days. It’s filling, comforting, tasty and just awesome…

Meatball-Barley Soup

Meat Ball and Barley Soup
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Indian
Serves: 5 People
For making Meat Balls
  • Ground beef- 1 lb
  • Ground Cumin- ¾ tsp
  • Coriander powder- 1½ tsp
  • Ground pepper- ½ tsp
  • Salt- a few pinches
  • Cilantro, chopped- ¼ cup
  • Breadcrumbs- ½ cup (optional)
For making Soup
  • Olive oil or Vegetable oil- 1 tbsp
  • Onion chopped- 1
  • Fresh Ginger chopped- 2 inch slice
  • Carrot, diced- 2
  • Celery, diced- 2 stalks
  • Barley- 2 cups (rinsed under water)
  • Coriander powder- 1½ tsp
  • Ground Cumin- 1 tsp
  • Chill powder- 2 tsp
  • Chicken stock or Beef Stock- 5 cups (Or use water)
  • Cilantro, chopped- ¼ cup
  • Salt- to taste
  1. In a large bowl, combine ground beef along with the ingredients mentioned above 'for making meat balls'.
  2. Make medium sized balls out of the ground beef mixture and keep aside.
  3. I made this soup in a pressure cooker. If you don't have a cooker, use a large soup pot and cook the soup till the meat balls have cooked well.
  4. Place a pressure cooker over medium heat, add oil.
  5. Add chopped onions, chopped ginger, carrot and celery, season with salt and saute for a few minutes.
  6. Add barley, combine well.
  7. Add coriander powder, ground cumin and chili powder. combine well.
  8. Add chicken stock or beef stock. Let the stock come to a boil.
  9. Add the prepared meat balls into the stock.
  10. Add the chopped cilantro.
  11. Cover the cooker with its lid, place the whistle and cook for 20 minutes or until 2 whistles.
  12. Open the cooker only after the pressure has subsided.
  13. Gently combine the soup well.
  14. If the soup is too thick, you can add some water to thin it down and cook for a couple more minutes.
  15. Taste and add more salt or ground pepper if needed.
  16. Serve in soup bowls and enjoy when it's warm.



Thas is the author of Cooking with Thas, a popular food blog with recipes from Indian, American and Fusion Cuisines. She has been blogging since 2009 and been featured in several magazines. Read more...