Meatball, vegetable & barley soup with rosemary croutons

Recipes / Soups

Detailed step-by-step description of how to cook the dish "Meatball, vegetable & barley soup with rosemary croutons". Try it by all means

Recipe «Meatball, vegetable & barley soup with rosemary croutons» presented in category Recipes / Soups, to prepare this dish you will need no more 1:15 minutes. To make this dish at home by prescription from the author sheff would need: 2L beef stock, 2 large brown onions, chopped, 2 small carrots, chopped, 1 celery stick with leaves, chopped, 1 swede, peeled, chopped , 115g pearl barley, 2 large garlic cloves, crushed, 1 tsp chopped fresh rosemary , 1/2 230g day-old cob loaf, crusts removed, bread cut into 1.5cm cubes, 2 tsp extra virgin olive oil, 1 tsp finely chopped fresh rosemary, extra, 80g frozen green peas, Salt & freshly ground black pepper, 1/3 cup chopped fresh continental parsley, 375g Heart Smart beef mince, 1 small brown onion, finely chopped.

Ingredients:

  • 2L beef stock 
  • 2 large brown onions, chopped 
  • 2 small carrots, chopped 
  • 1 celery stick with leaves, chopped 
  • 1 swede, peeled, chopped 
  • 115g pearl barley 
  • 2 large garlic cloves, crushed 
  • 1 tsp chopped fresh rosemary 
  • 1/2 230g day-old cob loaf, crusts removed, bread cut into 1.5cm cubes 
  • 2 tsp extra virgin olive oil 
  • 1 tsp finely chopped fresh rosemary, extra 
  • 80g frozen green peas 
  • Salt & freshly ground black pepper 
  • 1/3 cup chopped fresh continental parsley 
  • 375g Heart Smart beef mince 
  • 1 small brown onion, finely chopped 
  • 1 garlic clove, crushed 
  • 60ml fat-reduced milk 
  • Salt & freshly ground black pepper 

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Ladle soup and meatballs into serving bowls, sprinkle with croutons and serve immediately.