Ingredients

8–10 small beef meatballs
50g cavolo nero, chopped
50g spinach
80g pearl barley
500ml Freja Classic Beef Bone Broth
2 tbsp chopped fresh parsley
Salt and black pepper, to taste

Method

1. In a medium saucepan, bring 250ml of water to a boil. Add the pearl barley, reduce to a simmer, and cook for 18–20 minutes until tender. Drain and set aside, reserving a little cooking water.
2. Heat 1 tsp olive oil in a medium pan over medium heat. Fry the beef meatballs for 2–3 minutes per side until lightly browned.
3. Pour the 500ml Freja Classic Beef Bone Broth straight into the pan with the meatballs. Bring to a gentle simmer and cook for 5–7 minutes until meatballs are cooked through.
4. Stir in the cavolo nero and spinach and cook for 2–3 minutes until just wilted. Season with salt and black pepper to taste.
4. Divide the cooked pearl barley between two bowls. Pour the hot broth with meatballs and greens over the barley.
5. Finish with chopped fresh parsley and serve immediately.