Reviewed: May 5, 2009

Very good. I added 1 chopped onion and a clove of minced garlic.

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Reviewed: Apr. 6, 2009

This recipe was fabulous! I just used 2 sweet potatoes and 2 regular potatoes which added a little sweetness. Everyone loved it - even my 7 year old.

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grlzmom

Cooking Level: Intermediate

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Reviewed: Mar. 23, 2009

A hearty, inexpensive soup. My husband liked it but remarked that it might be better with onions.

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SCHEALEY

Cooking Level: Expert

Home Town: Springfield, Virginia, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Mar. 10, 2009

Anything my picky preschoolers will eat without a fight gets 5 stars from me. I made it exactly to the recipe with the exception of adding the barley in at the beginning.

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stepperanddaniel

Cooking Level: Intermediate

Home Town: Hartsville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Feb. 17, 2009

yummy!!!

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leesa

Cooking Level: Intermediate

Home Town: Redondo Beach, California, USA

Living In: Quartz Hill, California, USA

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Reviewed: Jan. 25, 2009

Barley needs full hour to cook. Otherwise very healthy, easy, fast, and good. I did everything in the same pot for simplicity.

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cookinconehead

Cooking Level: Expert

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Reviewed: Jan. 25, 2009

I had a package of ground turkey and needed to use it....saw this recipe and love it! I added onions and some spices because some of the reviews said it was bland. I don't think so at all....great for a cold day~

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amy

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Reviewed: Oct. 11, 2008

If I were to name this soup, I would gave called it "ground turkey and cabbage soup".

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sliker's-Kitchen

Cooking Level: Intermediate

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Reviewed: Sep. 22, 2008

Delicious. However, the barley needs the entire hour along with the vegetables - 15 minutes was definitely not long enough. I seasoned the meat while browning it, otherwise I followed the recipe exactly.

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Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

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Reviewed: Mar. 26, 2008

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!

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LC Debra

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

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Reviewed: Mar. 10, 2008

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!

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AutumnChef

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Reviewed: Dec. 21, 2007

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.

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Amanda

Cooking Level: Intermediate

Home Town: Oxford, Arkansas, USA

Living In: Fayetteville, Arkansas, USA

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Reviewed: Oct. 20, 2007

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

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Jodi

Cooking Level: Intermediate

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Reviewed: Jul. 20, 2007

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!

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WIFE2SP

Cooking Level: Expert

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Reviewed: Jul. 2, 2007

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)

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ManassasMa

Cooking Level: Intermediate

Home Town: New York, New York, USA

Living In: Manassas, Virginia, USA

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Reviewed: Apr. 23, 2007

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.

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Mar Mar

Cooking Level: Intermediate

Living In: Chesapeake Beach, Maryland, USA

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Reviewed: Mar. 18, 2007

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.

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Bake-ette

Cooking Level: Intermediate

Home Town: Ventura, California, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Feb. 26, 2007

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!!!!

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SusieQ

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Reviewed: Feb. 15, 2007

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.

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Creative1

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Reviewed: Jan. 4, 2007

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.

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