I love easy, healthy soup recipes and usually don't follow a recipe. I wanted to make a barley soup this time and decided it would taste great with little meatballs in it.
In a large soup pot, heat the oil and add the chopped onions, celery and carrots. Saute until they are soft. Chop the broccoli stems (see below) and parsnips, if using, and add to the pot. Add the chicken stock and heat to boiling. Add the whole garlic cloves.
To make the meatballs, combine the ground chicken or turkey, garlic powder, celery salt, onion powder, dried parsley, eggs and bread crumbs, if using. Form into small balls, about 1/2 to 3/4 inch in diameter, and drop them one by one into the boiling stock, being careful to keep them separate from each other until they cook.
Add the barley and let the soup cook for about 20 minutes. Add the tomatoes and cook for another 20 to 25 minutes. Add salt and pepper to taste. Just before the soup is finished cooking, add the chopped fresh parsley.