Shelly's Recipe

CHICKEN SOUP WITH MEATBALLS

Category: Soups

Meatballs
1 lb ground dark chicken meat
4 cloves garlic, minced
1 1/2 cups Italian style breadcrumbs
1/2 cup grated Parmesan or Romano cheese
2 tbsp milk
1 egg, beaten
1 tbsp chopped parsley

Soup
6 tbsp olive oil
1 cup diced carrot
1/2 cup chopped onion
6 cloves garlic, minced
1/4 tsp red pepper flakes, thyme and dry sage
1/8 tsp marjoram and dried oregano
1/4 tsp salt and pepper
1/2 cup barley
2 tbsp chopped parsley
12 cups chicken stock
1/2 cup grated parmesan cheese

In a large bowl, combine meatball ingredients and mix with you hand, stirring well to incorporate, until you have a large, uniform meatball. Form this into 21 small meatballs, about 2 inch long and 1 1/2 inch wide. Place them in a bowl, cover and set aside.

In a large saucepan, heat olive oil over medium heat. Add the carrot, onion, garlic, and the spices. Cook for 10 minutes, stirring well every 5 minutes. Add the barley and parsley, stir well and cook 5 minutes. Add the stock, increase the heat to high, then simmer for 15 minutes, stirring well every 5 minutes.

Bring the stock back to a boil over high heat, add the meatballs one at a time, stirring well to prevent them from sticking to the bottom of the pan. Cook for 5 minutes. Reduce the heat to low and simmer and cook, almost covered, for 20 minutes, stirring well every 10 minutes. Uncover and simmer for 40 minutes, stirring well every 10 minutes. Serve in bowl and top each with grated cheese. Serves 6-8