peel one large onion, 3 med carrots and 1 parsnip. dice medium. dice 3 stalks celery medium, stir all together and coat with olive oil
place onto a foil lined bake sheet and bake at 450 about 20 minutes or so to caramelize the vegetables
place 1 cup barley and 1 to 2 Tbsp butter in a 4 quart stockpot and toast on medium high till fragrant or toasted
break down a pork shoulder and grind 1.5 lbs of meat with 1/2 tsp each salt and pepper
thoroughly mix meat with 2 slices of soaked rye bread, form into 3/4 in meatballs and brown in a non stick skillet
place the meatballs and caramelized vegetables into the barley pot and add 1 qt chicken stock and 1/2 tsp salt
cook 15 mins covered, stir, add 1 qt of water to reach soup consistency
add 1/4 tsp ea sage, oregano, thyme, pepper and coriander.
stir and cook covered till barley are done (30 to 40 minutes) add more salt to balance after barley is done