Ginger-Miso Meatball and Vegetable Soup with Barley
Ginger-Miso Meatball and Vegetable Soup with Barley
Gently poaching meatballs in a simmering broth has 2 benefits: it adds a meatier flavour to the broth and makes the most tender, juicy meatballs. Miso can be purchased in the refrigerated section in Asian grocery stores and keeps a long time in the fridge. Try using it as a rub for a steak as a for a flavour boost sometime.
This recipe was adapted from Chef Buckett’s original and modified, as necessary, for home cooks.
Ingredients
Directions
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.
