Lamb Meatball Soup with Barley and No Bouillon


One of the best things about coming to Finland is that meat is cheap and comes in a wide variety.
If you go to a big supermarket, you can always find chunks of pork or beef in various parts. And lamb is also easy to find.


A Wide Variety of Lamb Meat

In Japan, lamb chops and sliced lamb are the most common types of lamb meat. In Finland, you can find lamb chops, chunks of meat, and ground lamb.
The only thing I could think of using ground lamb for was shish kebabs, but I made meatballs and soup and it turned out amazingly delicious.

No Bouillon, No Cream

I used to use consommé soup stock a lot in Japan because it was convenient. Actually, consommé soup stock is a Japanese original product.
When I first came to Finland, I couldn’t explain to Juhani, so I tried various pronunciations like “Consoooomme? Cooonsomme? “. It was no use, because it didn’t exist before the pronunciation.

In Finland, you can buy powdered bouillon for vegetables, chicken, pork, and beef. However, I didn’t like the taste of the soup stock very much, and if you use ready-made soup stock, the taste will always be similar. So, I try to cook without soup stock as much as possible.

For the same reason, I seasoned it without using soy sauce. I was tempted to add soy sauce at the end to give it a familiar taste, but I held back. I was satisfied with how delicious it turned out even without soy sauce.


Lamb Meatball Soup with Barley and No Bouillon

I made a slightly ethnic meatball soup using lamb meat. This soup has a simple and gentle taste, made with the flavors of the ingredients and spices.
Prep Time30 mins
Cook Time30 mins
Servings4 people
  • minced lamb 300 g
  • salt 3 g
  • breadcrumbs 15 g
  • egg 1
  • cumin (powder) 1/2 tsp
  • black pepper 1/2 tsp
  • water 1 L
  • potato 200 g
  • onion 150 g
  • carrot 100 g
  • mushroom (your choice) 50 g
  • barley 50 g
  • garlic 5 g
Electronic scales
Measuring spoon
Measuring cup
plastic bag
Cutting board
  • Boil the barley in advance.
  • Cut the vegetables into cubes.
  • Grate the garlic.
  • Put the lamb and salt in a plastic bag and mix well until it turns whitish.
  • Add bread crumbs, egg, cumin and pepper and mix well.
  • Put the water to boil in a pot.
  • Cut off the end of the plastic bag.
  • Squeeze the lamb out of the plastic bag and roll it up with a spoon into the hot water.
  • Boil until the meatballs float to the surface.
  • Add the vegetables and barley.
  • Cover and boil for 5-10 minutes until the vegetables are tender.
  • Add seasonings and taste for seasoning.
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