Barley-leek soup with mini chicken meatballs from Williams-Sonoma - Soup of the Day: 365 Recipes for Every Day of the Year by Kate McMillan

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Notes about this recipe

  • kbrooks on August 27, 2025

    Nice hearty filling soup. My husband raved about it, especially the meatballs. Like jzanger, I added an egg white to the meatball mixture. I made them ahead and refrigerated them to firm them up. If you do this, they'll take a bit longer to cook in the oven. I thought the broth needed something, so next time I'll add some dashi, like jzanger did.

  • jzanger on January 25, 2021

    This was delicious and I will definitely make it again. I used better than bouillon for my stock and I added a pinch of hondashi for extra umami. To the meatballs I added an egg white to bind and definitely didn’t measure my bread crumbs and parm. I used a small 2 tsp scoop for the meatballs and cooked them for about 10 min on convection before dumping them in the soup.

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