Italian Chicken Meatball Soup With Barley Recipe

Name: Italian Chicken Meatball Soup With Barley
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SOUP BASE; 9 cups low sodium chicken broth; 6 garlic cloves, crushed and divided; 1/2 cup barley; 1/2 teaspoon red pepper flakes; 1/2 teaspoon dried thyme leaves; 1/2 teaspoon dried sage; 1/4 teaspoon dried marjoram; 1/4 teaspoon dried oregano leaves; 1/4 teaspoon salt; 1 1/2 cups diced carrots; 1 onion, chopped; 1/2 teaspoon fresh ground black pepper; CHICKEN MEATBALLS; 1 lb ground chicken thighs or 1 lb ground turkey; 4 garlic cloves, minced; 1 1/4 cups Italian seasoned breadcrumbs; 1/2 cup freshly grated romano cheese; 2 tablespoons milk; 1 egg, beaten; 1 tablespoon chopped fresh parsley; GARNISH; 2 tablespoons chopped fresh parsley; freshly grated parmesan cheese

Servings: persons

SOUP BASE
9 cups low sodium chicken broth
6 garlic cloves, crushed and divided
1/2 cup barley
1/2 teaspoon red pepper flakes
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried sage
1/4 teaspoon dried marjoram
1/4 teaspoon dried oregano leaves
1/4 teaspoon salt
1 1/2 cups diced carrots
1 onion, chopped
1/2 teaspoon fresh ground black pepper
CHICKEN MEATBALLS
1 lb ground chicken thighs or 1 lb ground turkey
4 garlic cloves, minced
1 1/4 cups Italian seasoned breadcrumbs
1/2 cup freshly grated romano cheese
2 tablespoons milk
1 egg, beaten
1 tablespoon chopped fresh parsley
GARNISH
2 tablespoons chopped fresh parsley
freshly grated parmesan cheese

1
Mix seasonings and dried herbs in a small bowl.
2
Rinse barley and drain it.
3
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.
4
Bring to a simmer and cook covered for 30 minutes.
5
Meanwhile, mix together the meatball ingredients and form into balls the size of walnuts in the shell (you will get 20 or more).
6
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.
7
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.
8
Serve soup topped with chopped parsley and a generous handful of grated Parmesan cheese.

1725

kcal

Calories

Fat

116

Carbs

222

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 24 ingredients. The key ingredients include: SOUP BASE, 9 cups low sodium chicken broth, 6 garlic cloves, crushed and divided, 1/2 cup barley, and more.

Yes, Italian Chicken Meatball Soup With Barley 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.

That's it — enjoy your meal!

Italian Chicken Meatball Soup With Barley

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions