This light Maltese soup is really tasty, which you would not expect of barley.
500g/1lb chicken meat with bones
250g/ 1 ½ cup pearl barley
1 cup canned tomatoes
250g pecorino cheese (or parmesan)
Salt and pepper
Wash the chicken meat and place in a large pot with water. Add barley, bring to a boil and cook covered until the meat and barley are nearly soft, for about 20 minutes.
Meanwhile clean the mint leaves off the stem. Add the stem to the pot and continue cooking.
Next add the tomatoes and cook for another 5 minutes until everything is soft. Season with salt and pepper.
Serve the soup garnished with mint leaves and diced cheese. Enjoy!