Easy Pearl Barley Meatballs Soup

No broth? No problem at all! I cooked this delicious totally gluten-free barley soup with meatballs using plain filtered water.

Noone will ever notice the difference. Barley with potatoes adds thickness to the soup while the meatballs and bay leaves create a really nice flavor.

Cooked it today and my kids ate it with big pleasure.

It takes about 1 hour to make. Here are the ingredients you will need:

Here is the recipe:

Easy Pearl Barley Meatballs Soup

 

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Author: Jane Meir

Recipe type: gluten-free

Cuisine: Soup

Serves: 6

Ingredients

• 1 cup (235 ml) pearl barley, rinsed, soaked and drained
• 2.2 L filtered water
• 200-250 grams (1/2 lb) ground beef
• ½ Tbsp salt
• 1 onion
• 1 carrot
• 2 bay leaves
• 5 small (or 3 medium) potatoes
• 1 Tbsp tomato paste (substitute with 3 Tbsp tomato sauce for pasta)

Instructions

1. In a medium-sized pot, bring water to a boil.
2. Add salt to water.
3. Add soaked and drained barley and bay leaves. Bring to a boil and simmer for 20 minutes.
4. Using a grater with the smallest holes, grate half of the onion. Mix the pulp and juice of the grated onion with the ground beef in a bowl. Add a pinch of salt, mix well, and form the meatballs.
5. Add the meatballs to the soup pot.
6. In the meantime, heat a frying pan over medium-high heat.
7. Add olive oil and fry the remaining half an onion (minced) until golden (for about a minute)
8. Stir in 1 cup (unpacked) julienned carrots and fry for another minute.
9. Add tomato paste and stir well while frying (one more minute).
10. Transfer everything from the frying pan to the soup pot.
11. Let it simmer for 20 minutes.
12. Finally, add cubed potatoes to the soup, bring it to a boil again and cook over low-medium heat for 10-15 minutes until potatoes are cooked through.

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