Meatball, vegetable & barley soup with rosemary croutons


Meatball, vegetable & barley soup with rosemary croutons

  • 0:25 Prep
  • 1:15 Cook
  • 6 Servings
  • Advanced


  • 2L (8 cups) Massel beef style liquid stock
  • 2 large brown onions, chopped
  • 2 small carrots, chopped
  • 1 celery stick with leaves, chopped
  • 1 swede, peeled, chopped
  • 115g (1/2 cup) pearl barley
  • 2 large garlic cloves, crushed
  • 1 teaspoon chopped fresh rosemary
  • 1/2 230g day-old cob loaf, crusts removed, bread cut into 1.5cm cubes
  • 2 teaspoons extra virgin olive oil
  • 1 teaspoon finely chopped fresh rosemary, extra
  • 80g (1/2 cup) frozen green peas
  • Salt & freshly ground black pepper
  • 1/3 cup chopped fresh continental parsley


  • 375g Heart Smart beef mince (less than 10% fat)
  • 1 small brown onion, finely chopped
  • 1 garlic clove, crushed
  • 60ml (1/4 cup) fat-reduced milk
  • Salt & freshly ground black pepper


  • 1
    Combine stock, onions, carrots, celery, swede, barley, garlic and rosemary in a large saucepan. Bring to the boil over high heat. Reduce heat to low and cook, covered, for 50 minutes.
  • 2
    Meanwhile, to make the meatballs, place the beef mince, onion, garlic and milk in a bowl. Season with salt and pepper, and use your hand to mix well. Roll tablespoons of mixture into balls and place on a plate. Cover and set aside in the fridge.
  • 3
    Preheat oven to 180°C. Line a baking tray with non-stick baking paper. Place bread cubes in a bowl, add oil, rosemary, and season with salt and pepper. Toss to lightly coat bread cubes. Spread cubes over lined tray in single layer and bake in preheated oven for 12-14 minutes or until golden. Set aside.
  • 4
    Add the peas and meatballs to the soup, and cook, stirring occasionally, for 10 minutes. Stir in parsley. Taste and season with salt and pepper.
  • 5
    Ladle soup and meatballs into serving bowls, sprinkle with croutons and serve immediately.



Please enter your comment!
Please enter your name here