Mushroom and Barley Soup with Meatballs

Meatball Ingredients:

• 1/2 lb ground pork
• 1 large egg
• 2 TBS dry breadcrumbs (or more, as needed)
• 2 TBS freshly grated Parmesan
• 2 TBS flat-leaf parsley, chopped
• 1 clove garlic, finely minced

Soup Ingredients:

• Salt and freshly ground pepper
• 2 TBS extra-virgin olive oil
• 1 lb mixed mushrooms, stemmed and thinly sliced
• 1 large shallot, finely chopped
• 3 cups low-sodium chicken broth
• 1 cup water
• 1/2 cup pearled barley (or 1/2 cup Orzo)

Meatballs

Preheat oven to 400°.

In a medium bowl, combine the ground pork, egg, breadcrumbs, cheese, parsley, garlic, salt and pepper. Knead the mixture until blended; roll into small balls. Place meatballs on foil covered baking pan, and bake 12 minutes at 400°, turning once.

Soup

In a large saucepan, combine broth, water, and barley (or Orzo). Season to taste, and bring to a boil. Cover and cook over low heat until the barley is nearly tender, about 18 minutes (10 minutes for Orzo).

Meanwhile, in a large nonstick skillet, heat oil. Add mushrooms and shallot, season to taste, and cook over high heat until tender and browned, about 12 minutes.

Add the meatballs and mushrooms to the soup and simmer over moderate heat until the meatballs are cooked through and the barley/Orzo is tender, about 8 additional minutes. 4 servings.