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.
Yield 2 Servings Prep. Time 20 min Cooking Time 25 min Total Time 45 min


Here are the following ingredients:


  • 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


  • 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


  • Fresh cilantro leaves
  • 1 tsp (5 mL) chili-garlic sauce

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/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.