barley pickle turkey soup
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Barley Pickle Turkey Soup

Servings: 8
Calories: 136kcal


  • 1 pound ground turkey
  • salt
  • pepper
  • 1 large egg
  • 1 quart water
  • 2 medium potatoes
  • 2 Tablespoons unsalted butter
  • 1 yellow onion
  • 3 kosher dill pickles
  • 1 garlic clove
  • 1 small handful fresh parsley


  • In a bowl, mix 1 pound of ground turkey with 1 large egg, 1/2 Tablespoon of salt and 1 teaspoon of pepper. (I like to use the dark meat of the turkey.)
  • Fill a medium pot with 1 quart of water, or an inch over half-way full. Bring to a boil.
  • When the water comes to a boil, make small balls from the turkey mix and drop them into the pot. (The water must be boiling or the meatballs will fall apart). Cook the meatballs.
  • Peel and cut 2 medium sized potatoes into small pieces. Add to the boiling meatballs.
  • In a separate small pot boil 2 cups of water and add the 1/2 cup of pearl barley. Boil for 10 minutes. Drain the pearl barley and add to the meatballs.
  • Chop 1 yellow onion. Sauté in a pan with 2 Tablespoons of unsalted butter until the onion is soft.
  • Chop 3 kosher dill pickles into small squares. Add to the onion and sauté for another 2 minutes.
  • Mince 1 clove of garlic then add to the pan with the pickles and onions. Turn the heat off.
  • Add a small handful of fresh parsley to the onions.
  • After potatoes have softened, add sautéed vegetables into the pot. Salt and pepper to your taste.
  • Simmer for 5 minutes. Enjoy.


Calories: 136kcal | Carbohydrates: 8g | Protein: 15g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 59mg | Sodium: 262mg | Potassium: 437mg | Fiber: 1g | Vitamin A: 4.4% | Vitamin C: 9.8% | Calcium: 3.8% | Iron: 13.4%