Meatball, vegetable & barley soup with rosemary croutons
Ingredients:
- 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.