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.
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