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you are here: Recipes | Pearl barley soup with meatballs

Pearl barley soup with meatballs

Barley meatball soup

Pearl barley soup with meatballs

(serves 8-10)

Meatballs
600g ground beef
1 cup cooked pearl barley*
1 small onion, chopped very finely
2 eggs, beaten
2T chopped fresh coriander
1/2t ground cumin
1/2-1 cup breadcrumbs

Soup
8 cups chicken stock
1 can chopped tomatoes
1T tomato paste
1 onion, chopped
4 carrots, sliced
1- 2 chillies, seeds removed & chopped
1t ground cumin
3 cups cooked pearl barley*
handful fresh coriander, chopped

Make the meatballs by combining all the ingredients, seasoning with
salt and pepper, and forming into small, walnut-size meatballs. Refrigerate to firm up until ready to use.

For the soup, combine all ingredients in a large pot except the coriander. Bring to a boil and simmer for 30 minutes. Carefully add meatballs and continue to cook for 20 minutes longer. Taste and add salt and pepper if needed.
Serve sprinkled with the coriander.

*To cook pearl barley In medium saucepan with lid, bring three cups water to a boil. Add one cup pearl barley and return to boil. Reduce heat to low, cover and cook 45 minutes or until barley is tender and liquid is absorbed.
Makes about 31/2 cups.

In a pressure cooker, combine 200g washed pearl barley with three cups water and cook on high for 15 minutes. Makes 31/2 cups.


TIP:

Cooked pearl barley may be placed in an airtight container and
refrigerated or frozen for up to a week. Bring refrigerated or frozen cooked barley to room temperature before using.

 

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