Romani Three Pearls Soup

Ingredients

In the Romani adaptation of Three Pearls Soup, we incorporate the unique flavors and ingredients of Romani cuisine. While the Chinese version traditionally uses ingredients like tofu and mushrooms, we replace them with pearl barley and a medley of Romani vegetables such as carrots, celery, and onions. Additionally, we enhance the meatballs with a blend of ground beef and pork, seasoned with Romani herbs and spices, to infuse the soup with a distinct Romani flavor profile. We alse have the original recipe for Three Pearls Soup, so you can check it out.

• 250g (8.8 oz) ground beef 250g (8.8 oz) ground beef
• 250g (8.8 oz) ground pork 250g (8.8 oz) ground pork
• 1/2 cup pearl barley 1/2 cup pearl barley
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 liter (4 cups) beef broth 1 liter (4 cups) beef broth
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 4g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, minced garlic, paprika, dried thyme, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the meat mixture into small meatballs, approximately 2cm (0.8 inches) in diameter.
3. 3.
   In a large pot, heat a drizzle of oil over medium heat. Add the diced onions and cook until translucent.
4. 4.
   Add the diced carrots and celery to the pot and sauté for a few minutes until slightly softened.
5. 5.
   Pour the beef broth into the pot and bring it to a boil.
6. 6.
   Add the meatballs and pearl barley to the boiling broth. Stir gently to ensure they are evenly distributed.
7. 7.
   Reduce the heat to low and add the bay leaf to the pot. Cover and simmer for 30-40 minutes, or until the meatballs are cooked through and the pearl barley is tender.
8. 8.
   Season with additional salt and pepper to taste.
9. 9.
   Remove the bay leaf before serving.
10. 10.
    Ladle the Romani Three Pearls Soup into bowls and garnish with fresh parsley.

Treat your ingredients with care...

• Pearl Barley — Rinse the pearl barley thoroughly before using to remove any impurities. You can also soak it in water for a few hours to reduce the cooking time.
• Ground Beef and Pork — Use lean ground beef and pork for healthier meatballs. Make sure to mix the meat mixture well to ensure even distribution of flavors.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper to the meatball mixture.
• You can customize the vegetable medley by adding other Romani vegetables such as bell peppers or zucchini.
• Serve the soup with a side of crusty bread for a complete meal.
• Make a double batch of the meatballs and freeze them for future use in other Romani dishes.
• To add a tangy twist, squeeze some lemon juice over the soup before serving.

Serving advice

Serve the Romani Three Pearls Soup hot in individual bowls. Garnish each bowl with a sprinkle of fresh parsley for a pop of color and freshness. Accompany the soup with a side of crusty bread or Romani flatbread for a satisfying meal.

Presentation advice

Present the Romani Three Pearls Soup in rustic-style bowls to highlight the comforting and homemade nature of the dish. Arrange the meatballs, pearl barley, and colorful vegetables visibly in the bowl to showcase the variety of ingredients. Serve the soup with a side of Romani flatbread placed on a wooden board for an authentic touch.