Barley-Leek Soup With Mini Chicken Meatballs
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
10
ingredients
- 14.79 ml unsalted butter
- 29.58 ml olive oil
- 3 leeks, white and pale green parts, chopped
- 3 garlic cloves, minced
- 226.79 g cremini mushroom, slied
- 29.58 ml tomato paste
- 59.14 ml dry white wine
- 473.18 ml pearl barley
- 1892.72 ml chicken broth, plus more if needed
-
Meatballs
- 453.59 g ground chicken
- 118.29 ml grated parmesan cheese
- 59.14 ml plain dried breadcrumbs
- 29.58 ml minced flat leaf parsley
- 14.79 ml tomato paste
- salt
- fresh ground pepper
-
Garnish
- 118.29 ml chopped fresh parsley
directions
- In a large, heavy pot, melt the butter with the oil over med-high heat.
- Add the leeks and garlic and saute until very soft, about 5 minutes.
- Add the mushrooms and cook, stirring often, until they begin to soften, about 5 minutes.
- Add the tomato paste and wine, stir to combine, and cook for 4 minutes.
- Add the barley and 8 cups broth and bring to a boil.
- Decrease the heat to low, cover, and simmer until the barley is tender, about 45 minutes.
- Meanwhile, to make the meatballs, preheat the oven to 375°.
- Oil a baking sheet.
- In a bowl, combine the chicken, Parmesan, bread crumbs, 2 tbsp parsley, and tomato paste.
- Add 1 tsp salt and 1/2 tsp pepper and stir to combine.
- The mixture will be very sticky.
- To form the meatballs, use two small spoons to scoop up the mixture and transfer it to the prepared sheet.
- Bake until the meatballs are cooked through and no longer pink in the center, 10-12 minutes.
- Add the meatballs to the soup and stir in gently.
- If the soup is too thick, add more broth and heat through.
- Season with salt and pepper and serve, garnished with parsley.
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