This soup is fantastic. I've been making this for a couple of months now. The only reason I'm giving it four stars (not 5) is because I've made lots of additions based on other user recos. It's a great place to start. I use a total of 10 cups liquid - a couple cups water, 1 c. wine, and the rest chicken broth. I add 1 onion, 4 cloves garlic, 3-4 stalks of chopped celery, 1 TBS. curry powder and a bay leaf to the broth for flavor. I also add lots of veggies. I add 1 cup each frozen corn and peas, squash and yesterday I added sweet potato and butternut squash. The pearl barley makes it and absorbs a lot of water! It's very hearty and so healthy!

I made a double batch of this as I have some pretty hungry people in this house. I didn't need double the water or bouillon and I didn't need as much potato or cabbage. I only made 1/2 cup of barley. I also put in a little bit of green beans that I had leftover. I seasoned my turkey with oregano, seasoned salt, and parsley. This recipe seems pretty adjustable and I really loved how it turned out. It was delicious!

This recipe didn't call for anything very flavorful, so I added plenty of onion, garlic, celery, and curry powder. It was okay, but not a big hit. We didn't finish the leftovers.

Loved this soup. Used Beef broth instead. Seasoned ground turkey with greek seasoning, oregano and basil. Yummy! Thanks for sharing!

I don't know how such a simple recipe can be soooo delicious, but it is!! I used Italian-seasoned ground turkey, used chicken broth, and added some garlic granules. I also cut the water back to 6 cups to keep it thicker. I don't know if there's a difference between pearl barley and regular barley-but having used the regular before, I knew 1 cup was way too much-so I added only 1/4 of a cup. Perfect flavor-even without onion or celery which I feel has to be the base for any soup/stew. Very thick and yummy!

This is a delicious, versatile and very satisfying soup. I rarely use cabbage, but, in this instance, it actually "made the meal". A sprinkling of Parmesan cheese upon serving made it perfect (shredded cheddar, mjack or colby, or a slice of American melting in each bowl would go well, too). Beef cubes (or canned broth) will make this soup "heartier" than its chicken counterparts, but either will produce a great soup. Leftover cooked turkey or chicken can be substituted for the GROUND poultry. One of the things I REALLY like about making soups is that, if you actually think about it, "anything goes". And, in most instances, whatever you do, the end product will taste WONDERFUL! (reduce the liquid and call it a STEW)

WOW! My husband and I really enjoyed this recipe. I used chicken bouillon instead of beef and added onion, mushrooms, and canned corn. Also added 2 tbl curry and some minced garlic. I didn't have any barley, but I will try it next time. Great hearty soup. This recipe was great left over and it freezes well too. This recipe will become a regular in our home, especially when it is cold out. Thanks for sharing.

This recipe is really, really good. Before reading this receipe, I would have never thought to use ground turkey in a soup and I had never used barley in anything. Now I've made it twice, both times with chicken bouillon rather than beef (personal preference). I definitely recommend seasoning the ground turkey when you brown it. Also, I add chopped onion and celery to mine and when I add the barley, I also toss in some chopped zucchini. Hearty and can warm you up from the inside out! Will be making this again...very soon.

We served this at church for a lenten meal and it way by far the favorite of everyone!!!! Excellent soup will make at home too!!!!

This is a great recipe however I did change a few things in order to watch my diet. I cooked my meatballs in the cooking spray instead of oil. Then instead of the 1 egg, I used the equivalent in egg whites. I instead of water I used beef broth and I didn't have any celery so I used green pepper. This is a great soup and I will be making this again.

I used the exact recipe and found it to be delicious. My niece loved it too. The following day it was still good, especially with a splash of sour cream on top. I will make this again.

I left out the cabbage and carrots, and added peas, extra potatoes, and 2 tablespoons of curry! definitely a different turkey soup!

Made a couple changes didn't have cabbage but had red bell pepper. The pepper gave the soup a real nice flavor. Cut down on the bullion cubs like suggested by others.

Yummy! I used 4 cans reduced sodium beef broth instead of the boullion (personal preference) and also added 1 can drained green beans, and ~1&1/2 cups each frozen corn and peas. Makes a ton, freezes well, and tastes delicious. Good old fashioned (healthy with the turkey!) vegetable soup.

I thought that beef broth with turkey might be weird, but it just wouldn't be as good any other way! I followed the recipe to a T,but I think next time I will add onion and mushrooms, because to me few soups are complete without them. Beyond that, I won't use boulion cubes again. It gave good flavor, but was WAY too salty for my taste. It cooked really fast for me. By the time the barley was cooked the veggies were over done. It was still fantastic. I will most deffinetly make this again!

This is quite good. I used chicken bouillion instead of beef, and used half a small head of red cabbage because thats what I have on hand.