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Rice soup with meatballs and broccoli

Rice Soup with Meatballs and Broccoli

Bright, colorful, appetizing — simply wonderful! This rice soup with meatballs and broccoli comes together quickly and easily. You can make it with chicken broth or just plain water — either way, it turns out delicious.

Pearl

Recipe author

Composition / ingredients

Servings:

Ground meat

150

Potatoes

Onion

Carrot

Broccoli

Tomatoes

Rice

Vegetable oil

Salt

Dry spices

Ground black pepper

Bay leaf

Water (or a little more)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 15 % 2 g

Fats 31 % 4 g

Carbohydrates 54 % 7 g

72 kcal

GI: 71 / 29 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make rice soup with meatballs and broccoli? First, gather all the ingredients. You can use pork, beef, chicken, or a blend for the ground meat. Mix a little salt and your favorite dry spices into it — I used garlic powder, a ground pepper blend, and a pinch of dried basil. If you like, add half a small onion, finely minced. Knead the meat well.
Step 2:

Peel the potatoes, onion, and carrot, and rinse all the vegetables. Roll the meat into small meatballs.
Step 3:

Cut the potatoes into cubes or sticks. Rinse the rice several times until the water runs clear.
Step 4:

You can make the soup with broth or plain water. Pour the amount you want into a pot and bring to a boil. Add the potatoes, meatballs, and rice. Skim off any foam with a spoon, lower the heat to medium, and cook until the potatoes and meatballs are done — 15 to 20 minutes. Meanwhile, make the sauté: cook the chopped onion and carrot in vegetable oil in a skillet.
Step 5:

Cut the broccoli into small florets. Dice the tomatoes — I used cherry tomatoes, whose slight sweetness adds a nice touch to the finished soup. Peel the tomatoes first if you like.
Step 6:

Add the sauté, broccoli, and tomatoes to the pot and salt to taste. Bring it to a boil over high heat, then turn off the heat after a few seconds. Cover and let the soup rest on the warm burner for about 10–15 minutes; the broccoli and tomatoes will finish cooking in that time.
Step 7:

Serve with ground black pepper and fresh herbs for everyone to add. It's wonderful with a dollop of sour cream!

For this amount of ingredients I used about 1 quart (1 L) of water, which gave a medium-thick soup. Enjoy!
A note on water: whether or not a recipe gives an exact amount, it's best to go by your own preference (thicker or thinner soup), your pot size, and the ingredients you're using. Keep in mind the author's idea of how much meat, potatoes, grain, and so on belongs in the soup may not match yours. So if it's your first time, don't make a whole pot at once — make a test batch for one or two people. Scale all the ingredients down to 1–2 servings, and figure on roughly 1 cup of water per serving for a very thick soup, up to 1 1/2–2 cups for a thinner one, remembering that some liquid boils off as it cooks. After tasting a small batch, you can fine-tune both the liquid and the proportions to your taste. After that, like most seasoned cooks, you'll be able to eyeball the water and ingredients.
An easy way to peel tomatoes: wash them, cut a shallow X in the top with a sharp knife, drop them into boiling water for 1–2 minutes, then lift them out, cool slightly, and slip off the skins.