Start this recipe by preparing the meatballs. Place the beef, onion, garlic and herbs along with a generous pinch of salt and pepper into a food processor and blitz together for a few seconds. Using your hands, roll the mixture into 20 balls the size of a walnut and roll lightly in the flour, dusting off any excess.. Heat a tablespoon of olive oil in a deep pan and brown the meatballs all over for a few minutes then remove from the pan. In the same pan add in the onion, carrots, garlic and a pinch of salt. Fry for 5-6 minutes, or until the onions are softened and translucent. Pour in 1 litre cold water and the contents of the `oxtail soup`, along with the dried herbs and pearl barley. Transfer the meatballs back into the pan with the barley and gently mix through. Bring to boiling point and then reduce the heat until very gently simmering. Cook for 20-30 minutes, stirring randomly. Serve the meatball stew into deep plates with warm crusty bread.