Barley-Leek Soup With Mini Chicken Meatballs |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 10 |
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In 'Williams-Sonoma Soup of the Day' Ingredients:
1 tablespoon unsalted butter |
2 tablespoons olive oil |
3 leeks, white and pale green parts, chopped |
3 garlic cloves, minced |
1/2 lb cremini mushroom, slied |
2 tablespoons tomato paste |
1/4 cup dry white wine |
2 cups pearl barley |
8 cups chicken broth, plus more if needed |
1 lb ground chicken |
1/2 cup grated parmesan cheese |
1/4 cup plain dried breadcrumbs |
2 tablespoons minced flat leaf parsley |
1 tablespoon tomato paste |
salt |
fresh ground pepper |
1/2 cup chopped fresh parsley |
Directions:
1. In a large, heavy pot, melt the butter with the oil over med-high heat.
2. Add the leeks and garlic and saute until very soft, about 5 minutes.
3. Add the mushrooms and cook, stirring often, until they begin to soften, about 5 minutes.
4. Add the tomato paste and wine, stir to combine, and cook for 4 minutes.
5. Add the barley and 8 cups broth and bring to a boil.
6. Decrease the heat to low, cover, and simmer until the barley is tender, about 45 minutes.
7. Meanwhile, to make the meatballs, preheat the oven to 375°.
8. Oil a baking sheet.
9. In a bowl, combine the chicken, Parmesan, bread crumbs, 2 tbsp parsley, and tomato paste.
10. Add 1 tsp salt and 1/2 tsp pepper and stir to combine.
11. The mixture will be very sticky.
12. To form the meatballs, use two small spoons to scoop up the mixture and transfer it to the prepared sheet.
13. Bake until the meatballs are cooked through and no longer pink in the center, 10-12 minutes.
14. Add the meatballs to the soup and stir in gently.
15. If the soup is too thick, add more broth and heat through.
16. Season with salt and pepper and serve, garnished with parsley.
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