Mushroom Barley Soup with Mini Meatballs

• 4 cups beef stock or low-sodium broth
• 1 cup water
• 1/2 cup pearled barley
• 1 large thyme sprig
• Salt and freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 pound mixed wild and cultivated mushrooms, stemmed and thinly sliced (or 3/4-pound presliced mushrooms)
• 1 large shallot, finely chopped
• 1/2 pound ground sirloin
• 1 large egg
• 2 tablespoons dry bread crumbs
• 2 tablespoons freshly grated Parmigiano-Reggiano
• 2 tablespoons chopped flat-leaf parsley
• Sour cream, for serving (optional)

1. In a large saucepan, combine the stock, water, barley and thyme.
2. Season with salt and pepper and bring to a boil.
3. Cover and cook over low heat until the barley is nearly tender, about 18 minutes.
4. Meanwhile, in a large nonstick skillet, heat the oil.
5. Add the mushrooms and shallot, season with salt and pepper and cook over high heat until tender and browned, about 8 minutes.
6. In a medium bowl, combine the sirloin, egg, bread crumbs, cheese, 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
7. Knead the mixture until blended, then roll it into sixteen 1-inch balls.
8. Add the meatballs and mushrooms to the soup and simmer over moderate heat until the meatballs are cooked through and the barley is tender, about 8 minutes.
9. Discard the thyme.
10. Stir the parsley into the soup and serve in bowls with sour cream.

beef stock, water, barley, thyme, salt, extravirgin olive oil, mixed, shallot, ground sirloin, egg, bread crumbs, flatleaf, sour cream

Taken from www.foodandwine.com/recipes/mushroom-barley-soup-mini-meatballs (may not work)