| This recipe is liked by 0 person(s). |
Beef and Barley Soup
Nb persons: 8
Yield:
Preparation time:
Total time:
Source:
| 3/4 lb. | ground beef |
| 1 T | worchestershire sauce |
| salt and pepper | |
| 1/4 cup | flat-leaf parsley, minced |
| 1/4 cup | parmesan cheese, grated |
| 1 large | egg, beaten |
| 1 clove | garlic, pressed |
| 1 | yellow onion, chopped |
| 2 | carrots, chopped |
| 2 T | butter |
| 1 T | olive oil |
| 14 oz. | tomatoes, chopped |
| 1 cup | pearl barley |
| 3 cups | chicken broth |
| 3 cups | beef broth |
To make the meatballs, put the meat in a bowl and sprinkle it with the Worchestershire sauce, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Add the parsley, cheese, egg, and garlic and blend the mixture with your hands. Shape into small meatballs about 1-inch in diameter. Set aside.
In the pressure cooker pot, saute the onion and carrots int eh butter and oil until softened, about 5 minutes. Add the tomatoes and stir well. Rinse the barley in a small sieve, then stir it into the vegetables. Add the chicken and beef broths and meatballs to the pot.
Lock the lid into place and cool on high pressure for 8 minutes. Let the steam release naturally. When the pressure valve drops, remove the lid, tilting it away from your face to allow residual steam to escape. Let the soup stand for 5 minutes to settle the flavors and cool down. Serve right away.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe