Meatball and Barley Soup

By courtneyepowell

Ingredients

• 1 T olive oil
• 2 med carrots, peeled and diced
• 2 ribs celery, diced
• 1 c diced onion
• 3 cloves garlic, finely diced
• 6 c Pacific low-sodium chicken broth
• 1 1/4 c barley
• 1 lb ground pork
• 3/4 c shredded Parmesan cheese, plus more for garnish
• 2 T fresh chopped parsley
• 1 1/2 t salt
• 1/2 t pepper
• 1 can (15.5 oz) Cannellini beans, drained and rinsed
• 8 c roughly chopped escarole

Details

Servings 6

Preparation

Step 1

In a large pot, heat oil over med heat. Add carrots, celery and onion; cook 8 mins. Stir in garlic and cook 2 mins. Add broth, 2 c water and barley. Bring to a boil. Reduce heat to med-low, cover and cook 25 mins.

Meanwhile, mix together ground pork, ¼ c Parmesan, parsley, ¼ t salt and ¼ t pepper. Roll into 30 meatballs, about 1 T each.

Drop meatballs into soup. Stir in beans. Return to a simmer and cook 5 mins. Stir in escarole and remaining ½ c Parmesan, 1 ¼ t salt and ¼ t pepper. Ladle into bowls and garnish with grated Parmesan, if desired.