Spicy Barley and Vegetable Soup with Meatballs
Keep warm this winter with this delicious spicy barley and meatball soup, using JC’s Premium Australian Pearl Barley. Make this a weekly staple in your family for a healthy mid-week kick.
Prep Time 25 minutes mins
Cook Time 1 hour hr 45 minutes mins
Total Time 2 hours hrs 10 minutes mins
- 2 Tbsp. Oil
- 2 Leeks Washed and sliced
- 4 Large Garlic Cloves Crushed
- 3 Medium Carrots Peeled, halved lengthwise then sliced
- 3 Sticks Celery Sliced
- 3 Tsp. Cumin
- 3 Tsp. Coriander
- 3 Tsp. Paprika
- 1 1/4 Tsp. Chilli Flakes
- 2 400g Diced Tomatoes
- 1 1/2 Cups JC's Premium Australian Pearl Barley Rinsed under running water
- 2 1/2 Litres Low Salt Beef Stock
- Salt and pepper To taste
- 8 Angus Beef Sausages
- 1/2 Cup Chopped Coriander
- Coriander Leaves For garnish
- Crusty Bread For serving
Heat the oil in a large 5 litre saucepan/stockpot Sauté the leek and garlic gently for 5 minutes, add the carrot and celery and cook for a further for 5minutes. Stir in the spices and cook a further minute or so until fragrant then add the tomatoes, barley and stock. Bring the soup to the boil then reduce the heat, cover and simmer for 1 hour.
Meanwhile split the skins of the sausages, remove the sausage meat then discard the skins/casings. Cut each of the sausage meat portions into 6 then roll into meatballs to make 48. Spray a large non-stick frypan with oil and cook the meatballs over a medium heat for 5 minutes or until well browned and cooked through. Drain on absorbent paper.
Add the meatballs to the soup, cover and simmer gently a further 20-30 minutes, stirring occasionally. Season to taste, then stir through the coriander. (Add a little extra water or stock if the soup becomes too thick)
Ladle the soup into serving bowls, top with extra coriander leaves and serve with crusty bread.
Keyword barley, soup, spicy, winterecipe, winterwarmer