DO the barley & meatballs first, then put on broth to boil—-
Cook 1 c. barley for 1/2 hour on low heat (the package calls to cook low for 45 min.) let it set w/lid on till needed.
———
MEATBALLS:
2 lb of ground turkey breast
1/2 cup of bread crumbs
1/4 cup of parmesan cheese
1/4 cup of parsley
1 tbs garlic powder
Cook 1 c. barley for 1/2 hour on low heat (the package calls to cook low for 45 min.) let it set w/lid on till needed.
———
MEATBALLS:
2 lb of ground turkey breast
1/2 cup of bread crumbs
1/4 cup of parmesan cheese
1/4 cup of parsley
1 tbs garlic powder
mix up & make the meatballs tiny—about the size of a malted milk ball –Fry in skillet 5-7 minutes turning a few times.
You can do them in oven also, but they fry quick so I did them that way–place in metal colander to drain while others cook.
———-
1 lb. SPINACH–(I put on cutting board, slice through every 1/2″ then slice the other way)
ONIONS 2 large
1 bunch celery (slice it off the bunch, then put in bowl to wash then drain)
bag of baby carrots
———
Time to Layer it in the jars!
Layer in quart jars–
1c. (or I just use 1 lg. handful spinach)
10 meatballs
2 heaping tbs. of the cooked barley
baby carrots–I cut 6 in half per jar
1/2 c. celery
2 tbs diced onion
At this point you probably have meatballs left over, diivide them up between the jars—
Fill up jars w/boiling broth;
3 boxes low fat/soduim chicken broth, mixed with a 4 qts of water…add a little more water midway if you see you won’t have enough.
Put on lids/caps and pressure cook .quarts are 90 min. and 75 for pints
If you enjoyed this article, please consider sharing it!
