Barley Soup with Beef Meatballs

Lorenza Ávila
Lorenza Ávila
This barley soup contains vegetables and small beef meatballs. It is ideal for a very cold day.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1/4 cups barley
  • 2 liters chicken broth 2 liters chicken broth
  • 1 cup onion, chopped 1 cup onion, chopped
  • 1 cup carrot, peeled and chopped 1 cup carrot, peeled and chopped
  • 1/2 cups celery 1/2 cups celery
  • 2 cups button mushrooms, sliced 2 cups button mushrooms, sliced
  • 1 potato, peeled and diced 1 potato, peeled and diced
  • 1/2 cups parsley 1/2 cups parsley
  • English sauces
  • 1/2 cups Parmesan cheese 1/2 cups Parmesan cheese
  • 30 grams ground veal
  • 1 egg 1 egg
  • pepper pepper
Preparation
1h
0 mins
Low
  • In a deep pot, put 2 cups of chicken broth and bring the barley to a boil over medium heat for one hour until the liquid is absorbed.
  • In another pot, add a little oil and sauté the onion until translucent. Add all the vegetables and cook for 5 minutes. Add 4 cups of chicken broth and cover the pot. Let it cook for 45 minutes.
  • Add the barley, season with salt, pepper, and Worcestershire sauce to taste.
  • In another bowl, season the ground beef with salt, pepper, finely chopped onion, Worcestershire sauce, and the raw egg. Add a little chopped parsley.
  • Form small meatballs and place them in the pot with the boiling soup to cook for 5 minutes.
  • To serve, sprinkle a little chopped parsley and grated cheese on top.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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