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    You are in: Home / Recipes / Italian Chicken Meatball Soup With Barley Recipe
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    Italian Chicken Meatball Soup With Barley

    Italian Chicken Meatball Soup With Barley. Photo by dicentra

    1/2 Photos of Italian Chicken Meatball Soup With Barley

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 35 mins

    35 mins

    1 hr

    Northwest Lynnie's Note:

    This soup bursts with flavor. Now that I've moved back to "The Great Northwest", it has become a favorite on rainy, gray days. Serve with crusty bread and a salad of spinach and tomatoes topped with toasted pine nuts.

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    Ingredients:

    Servings:

    Units: US | Metric

    SOUP BASE

    CHICKEN MEATBALLS

    GARNISH

    Directions:

    1. 1
      Mix seasonings and dried herbs in a small bowl.
    2. 2
      Rinse barley and drain it.
    3. 3
      Combine barley in a large soup pot with the 9 cups of chicken broth, about HALF the herb mixture, and 3 of the cloves of crushed garlic.
    4. 4
      Bring to a simmer and cook covered for 30 minutes.
    5. 5
      Meanwhile, mix together the meatball ingredients and form into balls the size of walnuts in the shell (you will get 20 or more).
    6. 6
      When the barley/broth mixture has simmered for 30 minutes, add in the remaining 3 crushed garlic cloves, the rest of the seasonings and dried herb mixture, the meatballs, and the carrots and onion.
    7. 7
      Bring soup back to a low simmer, and cook for another 30 minutes, stirring gently every 10 or 15 minutes so meatballs won't stick to the bottom or break apart.
    8. 8
      Serve soup topped with chopped parsley and a generous handful of grated Parmesan cheese.

    Ratings & Reviews:

    • on August 20, 2006

      35

      I made this last night. Really yummy and filling. I only used 1/2 an onion and I added diced zucchini. I used turkey for the meatballs, but left out the cheese. I think next time I'll use less breadcrumbs to try and get a firmer meatball. Also, I didn't put all of the meatballs in the soup. It seemed like a lot. (Now I have leftover meatballs for pasta!) I think I would have been happier with the final result if I had used less red pepper flakes and garlic. The soup did have a nice kick to it. I put the leftovers in the freezer. I'm betting this freezes well. Thanks for sharing! :) 8/20/06 ETA: Freezes well. :)

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Italian Chicken Meatball Soup With Barley

    Serving Size: 1 (416 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 440.3
     
    Calories from Fat 166
    37%
    Total Fat 18.5 g
    28%
    Saturated Fat 5.9 g
    29%
    Cholesterol 103.0 mg
    34%
    Sodium 828.4 mg
    34%
    Total Carbohydrate 40.1 g
    13%
    Dietary Fiber 5.4 g
    21%
    Sugars 4.4 g
    17%
    Protein 30.1 g
    60%

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