- Using lean ground beef make walnut size meatballs. Alternatively, go into your freezer and use up that 1/4 bag of meatball appetizers you did not use for your last dinner party. For a large pot use about 20 to 30 meatballs.
- Brown nicely in a wee bit of olive oil (we are staying healthy on this one) along with 1 chopped white onion and four cloves of garlic. I added two dashes of Worcestershire sauce here to keep the flavour crisp and the upcoming broth a rich brown.
- Brown slowly ....when cooked add 1 cup chopped potatoes, 1/2 cup chopped celery, 1 cup chopped carrot. Some recipes ask you to add this at the end. As a former vegetarian I became used to making the broth from the sauteed veggies and still do so. (By the way...you CAN omit the meat part on this. Just saute a veggie cube in oil before adding the fresh veggies).
- When veggies are softened add two bay leaves, 1 tsp summer savoury and 1 tsp basil, fresh ground pepper and sea salt to taste.
- Then add 3 cans low sodium beef broth and 3 cans of water (for the vegetarians...keep it to 6 cups of water).
- Bring to boil.
- Add 2 cups frozen peas and 3/4 cup barley. Stir and boil for 3 minutes.
- Turn to simmer and keep on low for another 15 minutes, stirring every so often.
- Serve and enjoy.
A note: Barley absorbs and absorbs so keep adding broth if your contents are too thick. You may end up with a stew...mind you a delicious stew. Ta...I am off to a lunch date with a bowl of soup and one of Marg's buns!