Barley-Leek Soup With Mini Chicken Meatballs Recipe

Name: Barley-Leek Soup With Mini Chicken Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unsalted butter; 2 tablespoons olive oil; 3 leeks, white and pale green parts, chopped; 3 garlic cloves, minced; 12 lb cremini mushroom, slied; 2 tablespoons tomato paste; ¼ cup dry white wine; 2 cups pearl barley; 8 cups chicken broth, plus more if needed; 1 lb ground chicken; ½ cup grated parmesan cheese; ¼ cup plain dried breadcrumbs; 2 tablespoons minced flat leaf parsley; 1 tablespoon tomato paste; salt; fresh ground pepper; ½ cup chopped fresh parsley

Servings: persons

1 tablespoon unsalted butter
2 tablespoons olive oil
3 leeks, white and pale green parts, chopped
3 garlic cloves, minced
12 lb cremini mushroom, slied
2 tablespoons tomato paste
¼ cup dry white wine
2 cups pearl barley
8 cups chicken broth, plus more if needed
1 lb ground chicken
½ cup grated parmesan cheese
¼ cup plain dried breadcrumbs
2 tablespoons minced flat leaf parsley
1 tablespoon tomato paste
salt
fresh ground pepper
½ cup chopped fresh parsley

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.

1573

kcal

Calories

Fat

Carbs

236

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 2 tablespoons olive oil, 3 leeks, white and pale green parts, chopped, 3 garlic cloves, minced, and more.

Yes, Barley-Leek Soup With Mini Chicken Meatballs falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barley-Leek Soup With Mini Chicken Meatballs

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