Soup with leek and green beans
- 3 leeks
- 3 cloves of garlic
- 200 g green beans
- 100 g pearl barley
- 2 l poultry broth
- 1 tbsp butter
- 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
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.
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.