Page 43 - FLIPBOOK NEW

MEATBALL AND BARLEY SOUP

Ingredients
1 teaspoon olive oil

2 medium peeled & diced carrots
2 sticks celery diced
1 cup diced onion
3 cloves finely chopped garlic
6 cups chicken broth
1 ¼ cup barley
1 pound ground pork
3/4 cup Parmesan cheese
2 tablespoon parsley

1 ½ teaspoon salt
1/2 teaspoon pepper
1 can cannellini beans drained & rinsed
2 cups water
6 cups fresh escarole or spinach

Instructions
In a large pot heat oil and add carrots, celery & onions. Cook 8 minutes and stir in
garlic, cook 2 minutes. Add broth, water and barley. Bring to a boil, cover, reduce

heat to medium-low and cook 25 minutes. Mix together pork, 1/4 cup Parmesan,
parsley, 1/4 tsp. salt and pepper. Roll into small meatballs. After the 25 minutes, add
meatballs and beans to soup. Simmer 5 minutes. Add escarole. 1/2 cup Parmesan, 1¼

tsp. pepper, stir and serve.

GERTRUD NEHLSEN’S ASPARAGUS SOUP

Ingredients
2 cups diced asparagus 4 ½ cups water
2 teaspoons salt 3 ½ tablespoons butter
1 teaspoon lemon juice 4 tablespoons flour
1 egg yolk

Instructions
Peel the asparagus and dice them into small equal pieces. Partially boil them in the

salted water. In a separate pan, melt butter, stir flour into butter and add the water.
Add lemon juice and egg yolk, stir and lightly boil for 30 minutes.

This is a recipe from my Oma’s cookbook. It was her handwritten German recipe and
had to be translated. It was also written in liters and grams.

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