Pearl barley soup with meatballs

Ingredients for 4 servings:

• 2 bunch soup vegetables
• 1 pack of pearl barley
• 1 point Mettwurst
• 500 g minced meat
• 2 liters of water
• 6 potatoes
• 4 cubes of stock
• salt and pepper

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

From the soup vegetables, cut and wash the leeks and clean and chop the celery. Bring both to a boil in a 3-liter pot with the water (leave enough room for the ingredients). Cook the pearl barley according to the instructions in a separate pot. Peel, wash, and dice the potatoes. Peel and slice the carrots. Add both ingredients to the vegetable pot. After the pearl barley is cooked, drain it in a sieve. Add the mettwurst to the pot and remove after 10 minutes. Season the minced meat with salt and pepper and form into small balls. Add the pearl barley and meatballs to the pot. Season the soup with salt, pepper, and stock cubes. Cut the mettwurst into small pieces and return it to the pot. Season to taste before serving. Do everything in the correct order (without a break), then everything is cooked. The soup tastes best the next day when it has been properly marinated.