Summary

Ingredients

• 1 thick leg slice (s), approx. 500 g without bones
• 2 bay leaves
• 1 thick onion (s), peeled, whole
• 2 ½ liters water
• 250 g pearl barley, medium fine
• 4 Mettenden
• 3 carrot (s)
• 1 leek
• 1 slice celery
• 5 large potatoes, waxy
• 10 teaspoon, heaped beef bouillon
• 0.5 ½ bunch parsley, fresh, frizzy
• pepper

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Instructions

1. Place the leg slice with the water, the bay leaves and the peeled whole onion in the pressure cooker and cook for 30 minutes.
2. In the meantime, put the pearl barley in a fine sieve and rinse well under running water. Dice the carrots, celery and potatoes. Halve the leek and cut into fine strips.
3. Take the cooked meat out of the pot, dice and set aside. Discard the bay leaves and onion. Carefully remove any foam on the edge of the pot with a scraper.
4. Season the broth with the beef stock and pepper. Add the beef again. Add the potatoes, pearl barley, carrots, celery and leek to the broth and add the four meatballs.
5. Close with a normal lid and cook for about 25 minutes. Finally cut the meatloaf into thin slices, add to the soup again and stir in the finely chopped fresh parsley. Season to taste and, if necessary, add seasoning.