Directions:
- In a large, heavy pot, melt the butter with the oil over med-high heat.
- Add the leeks and garlic and saute until very soft, about 5 minutes.
- Add the 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 4 minutes.
- Add the barley and 8 cups broth and bring to a boil.
- Decrease the heat to low, cover, and simmer until the barley is tender, about 45 minutes.
- Meanwhile, to make the meatballs, preheat the oven to 375°.
- Oil a baking sheet.
- In a bowl, combine the chicken, Parmesan, bread crumbs, 2 tbsp parsley, and tomato paste.
- Add 1 tsp salt and 1/2 tsp pepper and stir to combine.
- The mixture will be very sticky.
- To form the meatballs, use two small spoons to scoop up the mixture and transfer it to the prepared sheet.
- Bake until the meatballs are cooked through and no longer pink in the center, 10-12 minutes.
- Add the meatballs to the soup and stir in gently.
- If the soup is too thick, add more broth and heat through.
- Season with salt and pepper and serve, garnished with parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 301.05 Kcal (1260 kJ) | ||
| Calories from fat | 88.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.87g | 15% | |
|---|---|---|---|
| Cholesterol | 46.45mg | 15% | |
| Sodium | 819.86mg | 34% | |
| Potassium | 786.53mg | 17% | |
| Total Carbs | 34.38g | 11% | |
| Sugars | 2.29g | 9% | |
| Dietary Fiber | 7.17g | 29% | |
| Protein | 15.96g | 32% | |
| Vitamin C | 22.7mg | 38% | |
| Iron | 35.4mg | 197% | |
| Calcium | 124.9mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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