Mushroom Barley Soup With Mini Meatballs

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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)

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