x
Lorenza

Lorenza Ávila

ImagenReceta
1 Photos
x
Select File


Validate Cancel
1
Recipe of Barley Soup with Veal Meatballs
Recipe

Barley Soup with Veal Meatballs

1h
Low
19
Favorites
Collections
Glider
Super List
Upload a picture
To print
This soup of barley carries vegetables and meatballs veal girls. It is ideal for a very cold day.
Learn more about Lorenza Ávila

Ingredients

8 portions
  • 1/4 cups barley
  • 2 liters chicken soup
  • 1 cup onion, chopped
  • 1 cup carrot, peeled and chopped
  • 1/2 cups celery
  • 2 cups mushroom, in slices
  • 1 potato, peeled and chopped into cubes
  • 1/2 cups parsley
  • English sauces
  • 1/2 cups parmesan cheese
  • 30 grams ground beef
  • 1 egg
  • black pepper

Preparation

In a deep pot, put 2 cups of chicken broth and boil the barley over medium heat for one hour until the liquid is absorbed.
In another pot, put a little oil and add the onion until it is translucent. Add all the vegetables and cook for 5 minutes. Add 4 cups of chicken stock and cover the pot. Let it cook for 45 minutes.
Add the barley, season with salt, pepper and English sauce to taste.
In another bowl, season ground beef with salt, pepper, finely chopped onion, Worcestershire sauce and raw egg. Put some chopped parsley.
Form balls of meat, small meatballs and put in the pot with the boiling soup to cook for 5 minutes.
To serve, put some chopped parsley and grated cheese on top.

Did you cook this recipe?

Print recipe for:

Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Melinda Arredondo
27/11/2018 14:08:19
A que calar esta receta se ve muy rica

Subscribe to news from kiwi and receive original seasonal recipes, menus and much more every week in your inbox.

Submit
SUGGESTED RECIPES
ADVERTISING
ADVERTISING
ADVERTISING