I like barley a lot. My mum would make a spinach soup with these tiny little meatballs in it that I adored, but I often just don't have the energy to make dozens of tiny little meatballs.
Mats:
1lb Italian sweet sausage (or hot, but I don't like hot)
1/2c pearl barley, uncooked
1 large yellow onion, peeled and diced
5 cloves garlic, crushed
3 carrots, peeled and chopped into 1cm rounds
8 cups/16 oz/1 box chicken stock. Or two cubes of chicken bullions + 4c water
1/2 Tbsp dried oregano
1/2 Tbsp dried basil
1 Tbsp tomato paste. Or 1 can diced tomatoes with liquid and omit the extra 2c water
Optional: 10 oz frozen chopped spinach. Don't defrost or drain it.
How-To
Heat a medium pot over medium-high heat. Add the sausage links and cook for 4 minutes, then rotate and cook for another 4. You don't need them cooked through, just a little char on the outside. Remove the links to a cutting board and cool.
Meanwhile in the same pot, heat 1 Tbsp olive oil over medium heat. Add the onion and cook for 5 minutes or until onion starts becoming translucent
Add garlic and cook for an additional 1 minute.
Add the chicken stock and 2 additional cups of water. **Note** if you're using the can of diced tomato and liquid instead of the tomato paste, omit the additional water.
Stir in the basil, oregano and 1/2c of barley.
Cut your cooled sausage into 2cm rounds, then add into the soup, along with any juices. I find a knife with a serrated blade is best for cutting partially-cooked sausage.
Reduce heat to medium-low and boil for 40 minutes.
After 40 minutes, add the sliced carrots and the block of frozen spinach. Cook for an additional 15 minutes.
Serve, topping with grated Parmesan cheese if you like.
