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Meatball, vegetable & barley soup with rosemary croutons
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Prep Time:
25 minutes
Cook Time:
75 minutes
Total Time:
100 minutes
Hearty, flavorful meatball and vegetable soup perfect for cozy winter dinners.
Ingredients:
  • 2L (8 cups) beef style liquid stock
  • 2 large brown onions, chopped
  • 2 small carrots, chopped
  • 1 celery stick with leaves, chopped
  • 1 swede, peeled, chopped
  • 115g (1/2 cup) 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
  • 9.20 gm extra virgin olive oil
  • 1 tsp finely chopped fresh rosemary, extra
  • 80g (1/2 cup) frozen green peas
  • Salt & freshly ground black pepper
  • 82.50 ml chopped fresh continental parsley
  • 375g beef mince (less than 10% fat)
  • 1 small brown onion, finely chopped
  • 60ml (1/4 cup) fat-reduced milk
Instructions:
  • In a large saucepan, mix together stock, onions, carrots, celery, swede, barley, garlic, and rosemary. Bring to a boil over high heat, then simmer covered on low for 50 minutes.
  • Combine beef mince, onion, garlic, and milk in a bowl. Season with salt and pepper, then mix thoroughly using your hands. Shape tablespoons of the mixture into balls and chill covered in the fridge.
  • Preheat the oven to 180°C. Line a baking tray with non-stick baking paper. In a bowl, mix bread cubes with oil, rosemary, salt, and pepper until coated. Spread the cubes on the tray in a single layer. Bake for 12-14 minutes until golden. Let cool.
  • Stir in the peas and meatballs, cooking for 10 minutes, stirring occasionally. Add parsley, taste, and season with salt and pepper.
  • Serve the soup and meatballs in bowls, top with croutons, and enjoy right away.

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