Meatball, vegetable & barley soup with rosemary croutons

Posted by adm On February - 20 - 2012

How to cook Meatball, vegetable & barley soup with rosemary croutons


  • 2L (8 cups) beef strain
  • 2 large brown onions, sliced
  • 2 small carrots, shredded
  • 1 celery stick with leaves, shredded
  • 1 swede, raw, shredded
  • 115g (1/2 cup) pearl barleycorn
  • 2 large garlic cloves, humiliated
  • 1 tsp chopped fresh rosemary
  • 1/2 230g day-old cob lollygag, crusts removed, bread delve 1.5cm cubes
  • 2 tsp extra virgin olive oil
  • 1 tsp finely chopped fresh rosemary, excess
  • 80g (1/2 cup) frozen green peas
  • Saltiness & freshly ground black peppercorn
  • 1/3 cup chopped fresh continental parsley
  • meatballs

  • 375g Heart Smart beef moderate (less than 10% fat)
  • 1 small brown onion, finely shredded
  • 1 clove, humbled
  • 60ml (1/4 cup) fat-reduced milk
  • Saltiness & freshly ground black peppercorn

How to:

  • Combine strain, onions, carrots, celery, swede, barleycorn, garlic and rosemary in a large saucepan. Bring to the boil over high rut. Reduce heat to low and fake, covered, for 50 proceedings.

  • Lag, to make the meatballs, place the beef moderate, onion, garlic and milk in a trough. Season with salt and peppercorn, and use your hand to mix swell. Roll tablespoons of mixture into balls and place on a plateful. Cover and set aside in the fridge.

  • Preheat oven to 180°C. Line a baking tray with non-stick baking report. Place bread cubes in a trough, add oil, rosemary, and season with salt and peppercorn. 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 prosperous. Set away.

  • Add the peas and meatballs to the soup, and fake, stirring occasionally, for 10 transactions. Stir in parsley. Taste and season with salt and peppercorn.

  • Ladle soup and meatballs into serving bowls, sprinkle with croutons and serve immediately.

  • Prepare time:25 min.

    Cooking time:75 min.

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