Meatball stew

Ingredients

80 g	Zlato Polje barley
400 g	ground turkey
50 g	bread (finely chopped)
1	egg yolk
	Salt
	black pepper
1 tablespoon	chopped parsley
3 tablespoons	olive oil
50 g	onion
2	carrots
1	Renzo chicken bouillon cube
400 g	kale
50 g	baby spinach

1. Cook barley in boiling, salted water until softened.
2. Add bread pieces, egg yolk, salt, ground black pepper and parsley to meat, and mix together well.
3. Fry finely chopped onions in heated olive oil until translucent, and add carrot slices. Fry briefly, and add in 1 L hot water.
4. When the water comes to the boil, add the Renzo chicken bouillon cube.
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.