Pork Meatballs with Vegetables and Barley

Rinse the barley in a sieve and pour into the boiling broth. Cover and simmer over low heat for about 45 minutes. Meanwhile, rinse, trim, and chop the zucchini into small pieces. Peel the potatoes and carrots, and dice. Rinse the peppers, cut in half, remove the seeds and ribs and cut into strips. After about 20 minutes of cooking, add the carrots and potatoes, and add the rest of the vegetables after about 30 minutes. Add more broth if needed and stir occasionally.

For the meatballs, pour the cream over the bread and soak briefly. Add the ground pork with the egg, parsley, bread, and lemon zest in a bowl, season with salt, cinnamon, allspice, and pepper and knead well. Form into small balls and gently drop them into the barley-vegetable mixture and cook for about 10 minutes before the end of the cooking time. Cover and cook everything together until done.