Onion soup with meatballs

Onion soup with meatballs

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
55g barley, soaked overnight and drained
500ml water
1 litre beef stock
250g minced beef
1 egg yolk
1 tablespoon onion, finely chopped
1 tablespoon parsley, chopped
pinch freshly ground white pepper
45g butter
3 large onions, chopped
1/2 teaspoon worcestershire sauce
salt and freshly ground black pepper
sour cream, to garnish
parsley, chopped, to garnish

Method

  1. Place barley, water and stock in a saucepan and bring to the boil. Half cover and simmer for about 1½ hours or until barley is tender. Mix together minced beef, egg yolk, chopped onion, parsley and white pepper and shape into walnut-size balls.
  2. Heat butter in frying pan and brown meatballs on all sides. Drain on crumpled paper towels and set aside. Cook chopped onions in fat in frying pan until tender and lightly browned.
  3. Add meatballs, fried onions and Worcestershire sauce to barley soup and simmer for a further 30 minutes. Season with salt and pepper. Serve with a swirl of sour cream and sprinkled with chopped parsley.
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