Meatball, Vegetable & Barley Soup With Rosemary Croutons

By Jan Purser

Cooking Meatball, vegetable & barley soup with rosemary croutons step by step details? If you are looking cooking tips for Meatball, vegetable & barley soup with rosemary croutons you've come to the right place. We have how to make, information, instruction, ingredients and including image, and video detail.

This hearty, healthy soup filled with vegetables and meatballs will satisfy the whole family on wintery nights.

All you have to do is throw all your ingredients of Meatball, Vegetable & Barley Soup With Rosemary Croutons

  1. 2L (8 cups) Massel beef style liquid stock
  2. 2 large brown onions, chopped
  3. 2 small carrots, chopped
  4. 1 celery stick with leaves, chopped
  5. 1 swede, peeled, chopped
  6. 115g (1/2 cup) pearl barley
  7. 2 large garlic cloves, crushed
  8. 1 teaspoon chopped fresh rosemary
  9. 1/2 230g day-old cob loaf, crusts removed, bread cut into 1.5cm cubes
  10. 2 teaspoons extra virgin olive oil
  11. 1 teaspoon finely chopped fresh rosemary, extra
  12. 80g (1/2 cup) frozen green peas
  13. Salt & freshly ground black pepper
  14. 1/3 cup chopped fresh continental parsley
  15. 375g Heart Smart beef mince (less than 10% fat)
  16. 1 small brown onion, finely chopped
  17. 1 garlic clove, crushed
  18. 60ml (1/4 cup) fat-reduced milk
  19. Salt & freshly ground black pepper

The instruction how to make Meatball, Vegetable & Barley Soup With Rosemary Croutons

  1. Combine stock, onions, carrots, celery, swede, barley, garlic and rosemary in a large saucepan. Bring to the boil over high heat. Reduce heat to low and cook, covered, for 50 minutes.
  2. Meanwhile, to make the meatballs, place the beef mince, onion, garlic and milk in a bowl. Season with salt and pepper, and use your hand to mix well. Roll tablespoons of mixture into balls and place on a plate. Cover and set aside in the fridge.
  3. Preheat oven to 180u00b0C. Line a baking tray with non-stick baking paper. Place bread cubes in a bowl, add oil, rosemary, and season with salt and pepper. 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 golden. Set aside.
  4. Add the peas and meatballs to the soup, and cook, stirring occasionally, for 10 minutes. Stir in parsley. Taste and season with salt and pepper.
  5. Ladle soup and meatballs into serving bowls, sprinkle with croutons and serve immediately.

Nutritions of Meatball, Vegetable & Barley Soup With Rosemary Croutons

fatContent: 215.1 calories
saturatedFatContent: 5 grams fat
carbohydrateContent:
sugarContent: 29 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 13 grams protein
sodiumContent:

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