Chicory and Barley Soup with Meatballs

Soups | French cuisine

⏳ Time

1 hour 5 minutes

🥕 Ingredients

🍽️ Servings

Description

Chicory and barley soup with meatballs

Ingredients

Chicken Egg - 1 piece
Breadcrumbs - 0.7 oz
Pork Mince - 12.3 oz
Grated Pecorino Pepato Cheese - 1.1 oz
Parsley - 1.1 oz
Garlic - 2 cloves
Salt - ¾ spoons
Ground Black Pepper - 1 tablespoon
Chicken Broth - 2½ l
Pearl barley - 5.3 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.