Chicory and barley soup with meatballs
4 servings
65 minutes
Chicory and barley soup with meatballs is a refined blend of French culinary tradition and healthy ingredients. Tender turkey meatballs infused with the aroma of parmesan and parsley create a rich flavor, while barley adds pleasant texture and nutrition to the soup. Chicory added at the end of cooking gives the dish a slight bitterness balanced by the sweetness of carrots. This soup warms the soul, awakens the appetite, and is perfect for both a light lunch and a cozy dinner. Inspired by rustic themes of French cuisine, it combines simplicity and sophistication, making it a desirable guest on the table for those who appreciate harmony of flavors and nutritional properties. Chicory and barley soup with meatballs is a gastronomic adventure that can surprise and delight.
1
Whisk the egg with two tablespoons of water, mix in the bread crumbs, and let it sit for five minutes. Then add the ground turkey, grated parmesan, finely chopped parsley and garlic, salt, and pepper, and mix lightly. Wet your hands with water and roll into meatballs about 3-4 cm in diameter. Place the balls on parchment paper and refrigerate for half an hour.
- Chicken egg: 1 piece
- Breadcrumbs: 20 g
- Ground turkey: 350 g
- Grated Parmesan cheese: 30 g
- Parsley: 30 g
- Garlic: 2 cloves
- Salt: 0.8 teaspoon
- Ground black pepper: 1 tablespoon
2
Bring the broth to a boil in a large pot, add pearl barley and finely chopped carrots, and cook on low heat. After twenty minutes, add the meatballs, and after another ten minutes, add the chopped salad chicory. After five minutes, the soup will be ready, and you just need to season it with salt and pepper to taste.
- Chicken broth: 2.5 l
- Pearl barley: 150 g
- Carrot: 2 pieces
- Ground turkey: 350 g
- Chicory: 0.5 head
- Salt: 0.8 teaspoon
- Ground black pepper: 1 tablespoon