Italian Chicken Meatball Soup With Barley

READY IN: 1hr 35mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Mix seasonings and dried herbs in a small bowl.
  • Rinse barley and drain it.
  • 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.
  • Bring to a simmer and cook covered for 30 minutes.
  • Meanwhile, mix together the meatball ingredients and form into balls the size of walnuts in the shell (you will get 20 or more).
  • 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.
  • 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.
  • Serve soup topped with chopped parsley and a generous handful of grated Parmesan cheese.
Advertisement