Preparation
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1.
Cook barley in boiling, salted water until softened.
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2.
Add bread pieces, egg yolk, salt, ground black pepper and parsley to meat, and mix together well.
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3.
Fry finely chopped onions in heated olive oil until translucent, and add carrot slices. Fry briefly, and add in 1 L hot water.
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4.
When the water comes to the boil, add the Vegeta Natur chicken bouillon cube.
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5.
Shape the meat mixture into small balls and add to pot. Wash and slice kale into strips and add to pot, and cook over low heat about 20 minutes.
Serving
Serve warm stew with toast.
Advice
If you like it spicy, you can add Vegeta Maestro chilli to the meatballs or to the stew.
