Danny's Beef Stock Barley Soup

I just made a delicious mushroom, barley, meatball soup with the beef stock Danny made at the Gourmet Gastronomer Tupperware Party. Here is the recipe: Meatballs 3/4 lb ground turkey or beef 1 egg 1tsp. salt 1 tsp. pepper 1 tsp paprika Soup 1 tbsp olive oil 3 cups mushrooms sliced 1/2 cup chopped onion 1/2 cup chopped bell pepper 1 carrot chopped 1/3 cup chopped okra 2 cloves of garlic 1/2 cup of barley 6 cups of Danny's beef stock 1 tbsp dry sherry 1/2 tsp. thyme 1/2 tsp. dried marjoram Mix meat, egg salt, pepper, and paprika in a large bowl. Roll 1/2 inch in diameter meatballs on a Pyrex or baking sheet. Broil in the oven for approx. 12 minutes until meatballs are golden brown. In a heavy 3 quart saucepan cook mushrooms, onion, bell pepper, carrot, okra and garlic in oil over medium heat for about five minutes until tender. Add the remaining ingredients including the meatballs. Bring to boil; reduce heat, cover and simmer for 15-20 minutes until barley is tender.