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Add the olive oil to a pan over a medium heat and add the onion. Fry until soft then add the garlic and cook for another few minutes.
Add in the water, stock cube and pearl barley and cook for around 30 minutes until the pearl barley is almost tender.
Meanwhile chop the greens then make the meatballs. Place all the ingredients for the meatballs on a board and chop/fold everything together until well combined. Break off into small pieces and roll into 8 or 9 meatballs (wetting your hands to do this will stop the mince from sticking).
Add the meatballs and the greens to the broth (along with a splash more water if too reduced) and cook for a final 10 minutes.
Serve up and spoon over some ricotta. Drizzle with olive oil and finish with a final crack of black pepper.