Toasted Barley Soup with Swedish Meatballs

1 teaspoon extra-virgin olive oil

¾

cup quick-cooking barley

2¼

cups reduced-sodium beef broth

1½

cups diced carrots

1½

cups diced zucchini

½

pound frozen, cooked Swedish meatballs

1½

tablespoons minced fresh dill or 11/2 teaspoons dried dill

2¼

cups water

¼

teaspoon salt

Ground black pepper, to taste

¼

cup reduced-fat sour cream

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

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 10-15 minutes.

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

Serves four.

@Recipe nutrition:Nutrition values per serving: 286 calories (81 calories from fat), 9 g fat (4 g saturated), 40 g carbohydrates, 8 g fiber, 13 g protein, 18 mg cholesterol, 371 mg sodium.