Four-time undefeated boxing world champion and wellness expert Laila Ali is also a killer cook, and wants everyone to know it! Grab a copy of her cookbook, Food For Life, and get your body on a fitness and nutrition plan fit for the queen of the ring. This mushroom barley soup gets a protein kick from mini meatballs. Make a huge batch and freeze some for later!

Mini meatballs speckled with dill make this thick, stew-like mushroom barley soup a hearty starter or meal in a bowl.

The meatballs can be made in advance and kept in the refrigerator until you’re ready to add them to the soup. And why not double the meatballs and freeze them for future batches of mushroom barley soup? Or you could pop a few of them into some simmering bone broth, add a whole grain and greens, and an impromptu dinner is ready to put on the table. To freeze the meatballs, place them on a baking sheet with some space between each and freeze for 1 to 2 hours, until solid, then transfer them to a freezer bag and freeze until ready to use.

Reprinted with permission from Food For Life