in Soup Recipes

Nina's vegetable soup with pearl barley and meatballs

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Ingredients for 2 servings:

  • 1 bell pepper(s), red, diced
  • 1 eggplant(s), diced
  • 200 g cocktail tomatoes, halved
  • 1 liter vegetable broth
  • 1 tbsp rapeseed oil
  • 200 g bratwurst
  • 50 g pearl barley, medium
  • 1 tbsp parsley, chopped
  • 1 tbsp chives, chopped

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

simple and also tasty for children

Sauté the peppers and eggplant in rapeseed oil for 5 minutes. Pour the broth into the vegetables, bring to a boil, and add the pearl barley. Simmer covered for 20 minutes, stirring frequently. Squeeze the sausage meat out of the sausages and form them into small meatballs. Add these to the soup along with the tomatoes and simmer for another 10 minutes. Garnish the soup with herbs and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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