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Soup with meatballs and rice

Soup with Meatballs and Rice

A classic first course with meat and potatoes! This soup with meatballs and rice is very easy to make — any cook can manage it. You can adjust how thick it is and what goes in it to suit your own tastes and preferences.

Maria

Recipe author

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Composition / ingredients

Servings:

Minced meat

300

Water

Rice

200

Potatoes

Carrots (small)

Eggs

Vegetable oil

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 13 % 2 g

Fats 33 % 5 g

Carbohydrates 53 % 8 g

81 kcal

GI: 38 / 63 / 0

Cooking method

Step 1:

How do you make soup with meatballs and rice? Get the ingredients ready. You can use any ground meat: pork, beef, mixed, or chicken. The rice too — mine is long-grain white. Wash and dry the vegetables thoroughly. Wash the egg as well.
Step 2:

Put the ground meat in a suitable bowl. Add the egg, salt, and spices.
Step 3:

Mix the meat well with a spoon or your hands.
Step 4:

Pinching off pieces of the meat, shape small round meatballs. Moisten your hands with water to keep the meat from sticking.
Step 5:

Peel the washed vegetables. Cut the potatoes into cubes. Grate the carrot on the coarse side.
Step 6:

In a heavy-bottomed pot, fry the carrot and potatoes in vegetable oil for about 5 minutes, stirring with a spoon or spatula.
Step 7:

Rinse the rice well in several changes of water. Then add the rice along with the bay leaf to the frying vegetables. Keep frying, stirring, for another 1 minute.
Step 8:

Pour 2 quarts of hot water into the pot and stir.
Step 9:

Cook the contents for about 5 minutes over medium or medium-low heat.
Step 10:

Drop the meatballs into the boiling water one at a time. Be careful not to get splashed by the hot water.
Step 11:

Cook the soup over medium heat for 15 minutes, skimming the foam now and then and stirring from the bottom up. The cooked meatballs should float to the surface. Taste the soup and add salt and pepper to taste if needed.
Step 12:

Let the soup rest, covered, for about 10 minutes, then ladle into bowls and sprinkle with chopped herbs.

There's probably no one among us who hasn't eaten this soup at home, at school, or in kindergarten at some point. Instead of rice you can use buckwheat or another grain — it'll be just as tasty.
Root vegetables are best scrubbed with a brush or stiff sponge under running water.
You can reduce or increase the amount of water in the recipe as you like, depending on whether you want a thicker or thinner soup.
For cooking, it's better to use filtered or bottled water with a neutral taste. Tap water can give the dish an unpleasant off-flavor.