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Lorenza

Lorenza Ávila

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Recipe of Barley Soup with Veal Meatballs
Recipe

Barley Soup with Veal Meatballs

1 h
Easy
18
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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 servings
  • 1/4 of Cup of barley
  • 2 liters of chicken soup
  • 1 Cup of onion chopped
  • 1 Cup of carrot peeled and chopped
  • 1/2 Cup of celery
  • 2 cups of mushroom in slices
  • 1 potato peeled and chopped into cubes
  • 1/2 Cup of parsley
  • English sauces
  • 1/2 Cup of Parmesan cheese
  • 30 grams of 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.

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    Nutritional information
    * Percentage of daily values ​​based on a 2,000-calorie diet.
    Calories
    257
    kcal
    13%
    Carbohydrates
    29.9
    g
    10.0%
    Proteins
    17.1
    g
    34%
    Lipids
    8.3
    g
    13%
    Fiber
    4.3
    g
    8.6%
    Sugar
    9.0
    g
    10.0%
    Cholesterol
    50.3
    mg
    17%
    Esha
    Rate this tip
    Ratings (1)
    Melinda Arredondo
    27/11/2018 14:08:19
    A que calar esta receta se ve muy rica

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