Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 2L (8 cups) beef stock

  3. 2 large brown onions, chopped

  4. 2 small carrots, chopped

  5. 1 celery stick with leaves, chopped

  6. 1 swede, peeled, chopped

  7. 115g (1/2 cup) pearl barley

  8. 2 large garlic cloves, crushed

  9. 1 tsp chopped fresh rosemary

  10. 1/2 230g day-old cob loaf, crusts removed, bread cut into 1 1/2cm cubes

  11. 2 tsp extra virgin olive oil

  12. 1 tsp finely chopped fresh rosemary, extra

  13. 80g (1/2 cup) frozen green peas

  14. 1/3 cup chopped fresh continental parsley

  15. meatballs

  16. 375g Heart Smart beef mince (less than 10% fat)

  17. 1 small brown onion, finely chopped

  18. 1 garlic clove, crushed

  19. 60ml (1/4 cup) fat-reduced milk

  20. Salt & freshly ground black pepper

Instructions Jump to Ingredients ↑

  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 180°C. 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.


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