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Located on
the beautiful central coast in Cayucos, California |
| Creamy Barley Meatball Soup |
- 1
lb Old Creek Ranch grassfed ground beef
- 1/4
cup butter
- 1/4
cup chopped green onions
- 1
cup pearl barley
- 1
large can chicken or beef broth
- pepper
to taste
- garlic
to taste
- 1
cup milk or cream
- 1
package frozen tiny peas, thawed
- grated
cheese of your choice
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Season
ground beef to your liking, roll into quarter size meatballs
and brown in skillet. Set aside while preparing remainder
of ingredients. Melt butter in 5-6 quart pan over medium
heat. Add onions and garlic stirring for about 3 minutes.
Add barley, stirring until light golden brown. Stir in
broth and pepper. Bring to a boil over high heat; reduce
heat, cover and simmer until barley is tender (about 30
minutes). Add milk or cream, peas and meatballs. Stir
just until heated through. Add more milk if desired. Ladle
into serving bowls and sprinkle with grated cheese.
Nourishes 6-8 |
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