BarleyOnion Soup with Beef Balls Recipe
Ingredients
| Barley | 1/2 Cup (16 tbs), uncooked | |
| Water | 4 Cup (16 tbs) | |
| 2 quarts bouillon or water | ||
| Ground beef | 1 pound | |
| Onions | 6 Large | |
| Dash of Worcestershire | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Soak washed barley in water overnight; do not drain; add bouillon and bring to boil; cook until barley is tender, about 1 1/2 hours.
Shape ground beef into small balls; brown in skillet; remove from pan.
Cook chopped onions in meat drippings until tender and lightly browned.
Add meatballs and onions to soup mixture; simmer for 30 minutes.
Season to taste.
Shape ground beef into small balls; brown in skillet; remove from pan.
Cook chopped onions in meat drippings until tender and lightly browned.
Add meatballs and onions to soup mixture; simmer for 30 minutes.
Season to taste.
Chef
