Oh, how I love this soup. It’s so chunky and thick, crossing the divide between soup and stew, just the way I like it. You will be hard-pressed to find something more comforting or nourishing. The sliced black garlic adds the most delightful, funky sweetness – just the little oomph this soup needs.
Ingredients 20
Hidden Meatballs
400 g minced beef
1 onion, grated
1 tbsp flat-leaf parsley, italian, finely chopped
1 tbsp coriander leaves (cilantro leaves), finely chopped
1 tsp ground cumin
1 tsp ground coriander
1⁄2 tsp ground allspice
Soup
2 tbsp olive oil
1 onion, finely chopped
2 cloves garlic, chopped
2 carrots, finely sliced
2 stalks celery, finely sliced
1 tbsp Baharat spice mix
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp caster sugar, superfine
1 tbsp tomato paste, concentrated purée
165 g pearl barley
1 l chicken stock
1 tin chopped tomatoes, 400 g
To Serve
2 ‒ 3 cloves black garlic, finely sliced
flat-leaf parsley (italian), roughly chopped
salt, to taste
black pepper, freshly ground, to taste
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Method 5
For the meatballs, combine the , , , , , , and in a bowl until well mixed. Roll the mixture into small meatballs – you should get about 18. Pop in the fridge while you prepare the soup base.
Add the to the bowl of the slow cooker and set to the sauté function. When warm, add the , , and and cook for 5 minutes, or until softened.
Add the , , , and , and cook for another minute before adding the . Stir to coat, then add the meatballs. The bowl will be crowded so push the carrot and onion mixture to the side and lightly brown the meatballs for a few minutes.
Add the , , and and stir gently to combine. Close the lid and cook for 4 hours on high.
Season generously with salt and freshly ground black pepper. Pour into serving bowls and serve piping hot topped with sliced and roughly chopped parsley.
