Detailed step-by-step description of how to cook the dish "Meatball, vegetable & barley soup with rosemary croutons". Try it by all means
- Combine stock, onions, carrots, celery, swede, barley, garlic and rosemary in a large saucepan. Bring to the boil over high heat. Reduce heat to low and cook, covered, for 50 minutes.
- Meanwhile, to make the meatballs, place the beef mince, onion, garlic and milk in a bowl. Season with salt and pepper, and use your hand to mix well. Roll tablespoons of mixture into balls and place on a plate. Cover and set aside in the fridge.
- Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place bread cubes in a bowl, add oil, rosemary, and season with salt and pepper. Toss to lightly coat bread cubes. Spread cubes over lined tray in single layer and bake in preheated oven for 12-14 minutes or until golden. Set aside.
- Add the peas and meatballs to the soup, and cook, stirring occasionally, for 10 minutes. Stir in parsley. Taste and season with salt and pepper.
- Ladle soup and meatballs into serving bowls, sprinkle with croutons and serve immediately.
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Mixing Bowl Set
Food Storage Container Set
Cutting Board Set