Prepare the herb mixture by combining seasonings and dried herbs in a small bowl.

Rinse the barley thoroughly and drain.

In a large soup pot, combine the rinsed barley with 9 cups of low sodium chicken broth, half of the herb mixture, and 3 crushed garlic cloves.

Bring the mixture to a simmer, cover, and cook for 30 minutes.

While the barley simmers, prepare the chicken meatballs. Combine ground chicken (or turkey), minced garlic, Italian seasoned breadcrumbs, grated romano cheese, milk, beaten egg, and chopped parsley.

Form the meatball mixture into walnut-sized balls (approximately 20 or more).

After the barley/broth mixture has simmered for 30 minutes, add the remaining 3 crushed garlic cloves, the remaining herb mixture, the chicken meatballs, diced carrots, and chopped onion to the pot.

Return the soup to a low simmer and cook for another 30 minutes, stirring gently every 10-15 minutes to prevent the meatballs from sticking or breaking.

Serve the soup hot, garnished with chopped parsley and a generous amount of grated Parmesan cheese.