Meatball, Mushroom and Barley Soup a delicious hearty soup with thyme seasoned meatballs in a barley, mushroom broth
For the Soup:
In a large soup pot, add the olive oil and crushed garlic, lightly brown the garlic then add the leeks, stir and sauté a few minutes until the leeks start to soften, add the celery, mushrooms and carrots, stir together. On a low heat let the vegetables continue to cook while you make your meatball mixture.
For the Meatballs:
In a mixing bowl, add both meats, veal and beef, add eggs, parmesan cheese, breadcrumbs, thyme, salt and freshly ground pepper, mix but do not overwork. Set aside or start forming little meatballs, sized to your liking and set aside until they are ready to be dropped into the broth (see below)
Add the broth and barley to the vegetables. Season with salt and pepper to your taste. Bring the soup to a boil, as you are awaiting the soup to come to a boil start rolling your meatballs
Begin making little meatballs, size to your liking,( mine were walnut sized) and drop them into the soup. The meatballs will cook along with the vegetables and barley. Add the parsley.
Once the soup comes to a boil, turn the heat to a low simmer and cook for at least 1 hour to 1 1/2. The soup will be ready when the vegetables and barley are soft and the soup has thickened, adjust salt and pepper. Serve immediately.