Barley-Leek Soup with Mini Chicken Meatballs

Great Soup for a Cold Night

Here is a great recipe for a mushroom and leek soup thickened with barley and flavored with some tomato paste and white wine. A perfect dish for this winter’s cold a dreary nights. It will bring warmth to the body and the soul.

Ingredients (For the Soup):

1 Tbsp Butter

1 Tbsp Olive Oil

3 Leeks white and pale green parts – chopped

3 cloves garlic – minced

1/2 pound cremini mushrooms – sliced

2 Tbsp tomato paste

1/2 cup dry white wine

1 full cup of Pearl Barley – add 1/2 cup more if you want thicker soup

8 cups low salt chicken broth(plus more if needed)

Ingredients ((For Meatballs)

1 Lb ground chicken

1/2 cup grated Parmesan

1/4 cup plain bread crumbs

2 Tbsp minced parsley

1 Tb sp tomato paste

Salt and Pepper

Put it all together….

In a large heavy pot melt butter and oil over medium high heat. Add the leeks and garlic and saute’ until very soft, about 5 minutes.  Combine 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 3-4  minutes. Toss in the barley and 8 cups of broth, bring to a boil. Reduce the heat to low, and simmer until barley is tender, about 45 minutes.

Meanwhile to make the m meatballs, preheat your oven to 375 degrees. Oil a baking sheet. In a bowl combine the ground chicken, parmesan, bread crumbs, 2 Tbsp of parsley, tomato paste – add 1 tsp salt and 1/2 tsp black pepper and stir to combine.  The mixture should be quite sticky. Using two small spoons or your hands form small meatballs and place on prepared baking sheet – (should be size of golf balls). Place baking sheet ion pre-heated oven and bake 10-12 minutes or until interior temperature is 165 degrees and meatballs are no longer pink in the center. Be sure not to roll meatballs too tight because then they will end up dense and chewy – keep them as fluffy as possible. Should yield about 12-14 meatballs.

Once cooked, add to the finished soup and mix to incorporate. If the soup is too thick add more broth.  Check for salt and add if necessary and garnish with a handful of minced parsley.

Seves 8-10 people (4-5 really hungry people).








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