Soup with leek and green beans

Ingredients

  • 3 leeks
  • 3 cloves of garlic
  • 200 g green beans
  • 100 g pearl barley
  • 2 l poultry broth
  • 1 tbsp butter
  • Meatballs:
  • 400 g poultry minced meat
  • 40 g grated parmesan
  • 25 g bread crumbs
  • 2 tbsp chop parsley
  • 1 tsp tomato puree
  • sea salt
  • ground black pepper

Recipe

Leek and garlic chop. Cut the tips into the beans and cut them in half.

Melt butter in a pan and add leek with garlic. Fry stirring occasionally for 3-5 minutes until it is glazed. Season with salt and pepper.
Then add the green beans and fry for 3-5 minutes.

Pour vegetables into broth and add groats. Cook under cover from time to time, stirring for 30 minutes.
If necessary, season with salt and pepper.

Meatballs:
In the bowl combine poultry meat with parmesan cheese, breadcrumbs, parsley and tomato purée. Mix thoroughly. Season with pepper and salt. (Do not overdo it with salt - parmesan is salty).

Using a teaspoon, form small meatballs and put them on a baking tray lined with baking paper.
Bake the meatballs in a preheated oven to 190 ° C for 15 minutes until golden brown.

Add the meatballs to the soup and mix everything gently. If necessary, season with salt and pepper.
Garnish with parsley.

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