Throughly mix together all of the meatball ingredients with your hands; shape into bite size meatballs.
Brown meatballs 1/2 at a time in a little cooking oil in a large frying pan (browning gives them more flavor then just tossing them into the soup); remove to a large stock pot.
Add the diced onion and wine (you can use broth or water instead of wine if desired) to the frying pan that you used to browned the meatballs.
De-glaze (gently loosen and stir up the browned bits on the bottom of the pan by stirring with a whisk or spatula) the pan using the onions and wine until onions are caramelized and browned; add to the meatballs in your soup pot.
Add beef broth, garlic, oregano, basil and barley to the soup pot; simmer 20 minutes.
Add fresh vegetables to the soup; simmer for 15 minutes.
Add canned vegetables and corn to the soup; bring to a boil and stir in hoisin sauce.