Method

Start this recipe by preparing the meatballs. Mix all the ingredients together well, form into balls and fry all over in a pan with a little oil for just 3 minutes. Remove from the pan and add in the bacon and brown for 2 minutes. Add in the onion, carrots and celery and cook for 2 minutes before adding in the soaked pearl barley, herbs and spices, tinned tomatoes and beef stock. Season well with salt and pepper, bring to the boil, reduce the heat and place on a lid. Cook the soup for 30 minutes before adding the browned meatballs back to the pan. Continue to cook for another 10 minutes or until the pearl barley is cooked through. Serve the meatball soup into deep bowls and sprinkle with chopped parsley and grated Parmesan.

Serves 4


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