Barley soup and pork meatballs

Serves: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Ingredients

• 380 g pork meatballs in hamburger steak sauce (sous vide)
• 125 g (1/2 cup) pearl barley
• 1 carrot, diced
• 1 stalk celery, diced
• 1 leek, sliced
• 1.5 litres (6 cups) vegetable or chicken broth
• 125 ml (1/2 cup) 15% cooking cream (optional, to make the soup creamy)
• 30 ml (2 tbsp) vegetable oil
• Salt and pepper to taste
• Chopped fresh parsley, for garnish

Preparation

1. In a large saucepan, heat the vegetable oil over medium heat. Add the carrot, celery and leek and sauté for 5 minutes until slightly tender.
2. Add pearl barley to pot and stir for 1 to 2 minutes.
3. Pour broth into pot, then add pork meatballs in sauce directly to soup.
4. Bring to a boil, then reduce heat and simmer for about 20 minutes, or until barley is tender.
5. For a creamier version, add 125 ml (1/2 cup) 15% cooking cream at the end of cooking, and stir well.
6. Adjust seasoning with salt and pepper to taste.
7. Serve hot, garnished with chopped fresh parsley.