Name: Ginger-Miso Meatball and Vegetable Soup with Barley
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2
Ingredients: Soup 2 tsp (10 mL) canola oil; ½ cup (125 mL) EACH finely diced onion and celery; 5 cremini mushrooms, halved and sliced; 2 tsp (10 mL) minced fresh gingerroot; 1 clove garlic, minced; ½ red finger chili pepper, thinly sliced; 1 cup (250 mL) coarsely chopped kale; 2 cups (500 mL) beef broth; ¾ cup (175 mL) cooked barley or brown rice; 2 tsp (10 mL) yellow miso; 1 tbsp (15 mL) fresh lime juice; Meatballs 8 oz (250 g) Lean Ground Beef; 1 tbsp (15 mL) minced fresh gingerroot; 1 tsp (5 mL) EACH ground coriander and chili-garlic sauce; ⅛ tsp (0.5 mL) salt; Garnish Fresh cilantro leaves; 1 tsp (5 mL) chili-garlic sauce

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

Soup 2 tsp (10 mL) canola oil½ cup (125 mL) EACH finely diced onion and celery5 cremini mushrooms, halved and sliced2 tsp (10 mL) minced fresh gingerroot1 clove garlic, minced½ red finger chili pepper, thinly sliced1 cup (250 mL) coarsely chopped kale2 cups (500 mL) beef broth ¾ cup (175 mL) cooked barley or brown rice2 tsp (10 mL) yellow miso1 tbsp (15 mL) fresh lime juice Meatballs 8 oz (250 g) Lean Ground Beef1 tbsp (15 mL) minced fresh gingerroot 1 tsp (5 mL) EACH ground coriander and chili-garlic sauce⅛ tsp (0.5 mL) salt Garnish Fresh cilantro leaves1 tsp (5 mL) chili-garlic sauce

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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.