Barley Soup with Meatballs

by Editorial Staff

Summary

Prep Time	1 hr
Total Time	1 hr
Course	Soup
Cuisine	European
Servings (Default: 4)

Ingredients

Instructions

Cut and wash the leek from the soup greens, clean and cut the celery. Bring both to a boil in a 3 liter saucepan with the water (leave enough space for the ingredients). Cook the pearl barley in an extra pot according to the instructions.
Peel, wash and dice the potatoes. Peel the carrots and cut into slices. Put both ingredients in the vegetable pot. Drain the pearl barley in a sieve after cooking. Add the sausages to the pot and take them out again after 10 minutes.
Season the minced meat with salt and pepper and form small balls. Add the pearl barley and meatballs to the pot. Season the soup with salt, pepper and stock cubes. Cut the sausages into small pieces and put them back in the pot. Season again to taste before serving.
Work through everything in order (without a break), then everything is cooked ready. The soup tastes best the next day if it is really pulled through.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.