Barley-leek Soup With Mini Chicken Meatballs

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 10
• 1 tablespoon unsalted butter
• 2 tablespoons olive oil
• 3 leeks, and pale green parts, chopped
• 3 garlic cloves, minced
• 1/2 lb cremini mushroom, slied
• 2 tablespoons tomato paste
• 1/4 cup dry wine
• 2 cups pearl barley
• 8 cups chicken broth, plus more if needed
• 1 lb ground chicken
• 1/2 cup grated parmesan cheese
• 1/4 cup plain dried breadcrumbs
• 2 tablespoons minced flat leaf parsley
• 1 tablespoon tomato paste
• salt
• fresh ground pepper
• 1/2 cup chopped fresh parsley

Recipe

• 1 in a large, heavy pot, melt the butter with the oil over med-high heat.
• 2 add the leeks and garlic and saute until very soft, about 5 minutes.
• 3 add the mushrooms and cook, stirring often, until they begin to soften, about 5 minutes.
• 4 add the tomato paste and wine, stir to combine, and cook for 4 minutes.
• 5 add the barley and 8 cups broth and bring to a boil.
• 6 decrease the heat to low, cover, and simmer until the barley is tender, about 45 minutes.
• 7 meanwhile, to make the meatballs, preheat the oven to 375°.
• 8 oil a baking sheet.
• 9 in a bowl, combine the chicken, parmesan, bread crumbs, 2 tbsp parsley, and tomato paste.
• 10 add 1 tsp salt and 1/2 tsp pepper and stir to combine.
• 11 the mixture will be very sticky.
• 12 to form the meatballs, use two small spoons to scoop up the mixture and transfer it to the prepared sheet.
• 13 bake until the meatballs are cooked through and no longer pink in the center, 10-12 minutes.
• 14 add the meatballs to the soup and stir in gently.
• 15 if the soup is too thick, add more broth and heat through.
• 16 season with salt and pepper and serve, garnished with parsley.