Ginger-Miso Meatball and Vegetable Soup with Barley

1. Soup: Heat oil over medium heat in a medium saucepan. Cook onion, celery, mushrooms, gingerroot, garlic and chili pepper, stirring occasionally, for about 4 minutes or until soft. Add kale; cook, stirring often, for 3 minutes, until wilted. Pour in broth and 1½ cups (375 mL) water; cover and bring to a simmer.

2. Meatballs: Meanwhile, combine ground beef, gingerroot, coriander, chili-garlic sauce and salt; gently mix with a fork (careful not to over-mix). Scoop meat mixture by a heaping teaspoonful (5 mL) and roll into small meatballs; place on a plate.

3. Gently add meatballs into the simmering soup; cover and return to a simmer. Simmer for about 5 minutes or until a digital instant-read thermometer inserted into several meatballs reads 160°F (71°C). Add barley and reduce heat to medium-low.

4. Whisk miso and lime juice into ½ cup (125 mL) water in a measuring cup or bowl. Pour into the soup, while stirring. Heat gently (do not let soup simmer or boil).

5. Ladle soup into bowls and garnish with a few cilantro leaves and chili-garlic sauce, as desired.