ITALIAN CHICKEN MEATBALL SOUP WITH BARLEY
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.
Provided by Northwest Lynnie
Categories Chicken
Time 1h35m
Yield 6-8 serving(s)
Number Of Ingredients 21
Steps:
- 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.
Nutrition Facts : Calories 440.3, Fat 18.5, SaturatedFat 5.9, Cholesterol 103, Sodium 828.5, Carbohydrate 40.1, Fiber 5.4, Sugar 4.5, Protein 30.1
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