Chicory and Barley Soup with Meatballs
Soups • French
Description
Chicory and barley soup with meatballs
Ingredients
- Chicken Egg 1 piece
- Breadcrumbs 0 oz
- Pork Mince 10 oz
- Grated Pecorino Pepato Cheese 0 oz
- Parsley 0 oz
- Garlic 2 cloves
- Salt ¾ spoons
- Ground Black Pepper 1 tablespoon
- Chicken Broth 2½ l
- Pearl barley 5 oz
- Carrot 2 pieces
- Chicory ½ heads
Step-by-Step Guide
Step 1
Whisk the egg with two tablespoons of water, then mix in the bread crumbs and let it sit for five minutes. Next, add the ground turkey, grated Parmesan cheese, finely chopped parsley and garlic, salt, and pepper, and gently mix. Wet your hands with water and roll the mixture into meatballs about 3–4 cm in diameter. Place the balls on baking paper and refrigerate for half an hour.
Step 2
Bring the broth to a boil in a large pot, add pearl barley and finely chopped carrots, and cook over low heat. After twenty minutes, add the meatballs, and ten minutes later, add the chopped endive. In five minutes, the soup will be ready; just season it with salt and pepper to taste.
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