Step 1: Prepare the Meatballs
Mix the Meatball Ingredients: Start by chopping half of the onion (125 g) finely. Add it to the 400 g of minced meat along with a pinch of salt and ground black pepper. Mix everything well until the onion is evenly distributed in the meat.
Form the Meatballs: Use your hands to shape the meat mixture into small meatballs, about 1 inch in diameter. Set them aside while preparing the soup base.
Step 2: Prepare the Soup Base
Sauté the Vegetables: Heat 1 tablespoon of vegetable oil in a pan over medium heat. Add the remaining half of the chopped onion and sauté for 2 minutes until the onion becomes soft and translucent.
Add Carrot: Grate the 140 g of carrot and add it to the pan. Fry the carrot with the onions for another 3 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized.
Add Water: Pour 2 liters of water into a large pot. Bring it to a boil over medium-high heat.
Step 3: Add Rice and Potatoes
Prepare the Broth: Once the water comes to a boil, add 2 tablespoons of washed rice and the diced 300 g of potatoes to the pot. Reduce the heat to low, cover the pot with a lid, and let the broth simmer for 10 minutes. This allows the rice and potatoes to cook and soften.
Step 4: Cook the Meatballs
Add the Meatballs: After 10 minutes, carefully drop the prepared meatballs into the simmering soup. Make sure they are submerged in the broth.
Season the Soup: Add a pinch of salt, pepper to taste, and 2 bay leaves to the soup. Cover the pot again and let it cook for another 15 minutes on low heat. This will ensure the meatballs cook through and the flavors meld together.
Step 5: Add Fresh Herbs
Chop Fresh Herbs: Finely chop 5 g of parsley and 10 g of fennel.
Finish the Soup: Once the meatballs are fully cooked and the potatoes and rice are tender, remove the bay leaves. Stir in the chopped parsley and fennel for a burst of freshness. Let the soup simmer for an additional 1-2 minutes, then remove from heat.
Step 6: Serve the Soup
Ladle into Bowls: Serve the soup hot, ladling it into bowls. Make sure to distribute the meatballs, potatoes, and vegetables evenly.
Garnish: If desired, garnish with a few extra sprigs of parsley or fennel for added color and flavor.
Enjoy your hearty and flavorful Meatball and Rice Soup!
Cooking Tips
Meatball Size: When forming the meatballs, try to keep them uniform in size so they cook evenly. Smaller meatballs will cook faster, so adjust the cooking time accordingly if you make them larger or smaller.
Rice Type: Long-grain or medium-grain white rice works best for this recipe. Be sure to rinse the rice thoroughly before adding it to the soup to remove excess starch, which can make the broth cloudy.
Vegetables: Feel free to add more vegetables to the soup, such as celery, bell peppers, or peas, to make it even more nutritious.
Meat Options: You can use a mix of ground beef, pork, chicken, or turkey for the meatballs, depending on your preference. Adding finely grated garlic or spices like cumin or paprika to the meatball mixture will enhance the flavor.
Serving Suggestions: Serve the soup with a slice of crusty bread or a side of salad for a complete meal.
Storage
This Meatball and Rice Soup stores well and can be kept in the refrigerator for up to 3 days in an airtight container. To reheat, simply warm it up in a pot over low heat, stirring occasionally. If the soup thickens after storing, you can add a little water or broth to adjust the consistency.
You can also freeze the soup for up to 2 months. Let the soup cool completely before transferring it to a freezer-safe container. Thaw it overnight in the refrigerator before reheating.
Nutritional Facts (Per Serving)
Calories: 320 kcal
Protein: 20g
Fat: 15g
Carbohydrates: 25g
Fiber: 4g
Sodium: 500 mg
Cholesterol: 80 mg
Note: Nutritional values are estimates and may vary depending on the specific ingredients used.
FAQs
1. Can I make the meatballs ahead of time?
Yes, you can prepare the meatballs ahead of time. Shape the meatballs and store them in the refrigerator for up to 24 hours before adding them to the soup. You can also freeze the meatballs for up to 3 months and add them directly to the soup from frozen.
2. What if I don’t have fresh herbs?
If you don’t have fresh parsley or fennel on hand, you can use dried herbs instead. Use about half the amount of dried parsley and fennel, as dried herbs are more concentrated in flavor.
3. Can I use a different grain instead of rice?
Yes, you can substitute rice with barley, quinoa, or small pasta shapes like orzo. Be mindful of the cooking times, as some grains may take longer to cook than rice.
4. Is this soup gluten-free?
The soup itself is gluten-free, but make sure that any additional ingredients, such as store-bought broth or seasoning mixes, do not contain gluten if you are sensitive or allergic to it.
Conclusion
This Meatball and Rice Soup is a wholesome and flavorful dish that is sure to become a family favorite. The combination of tender meatballs, hearty vegetables, and fragrant herbs makes it a filling yet light meal. It’s a versatile recipe that can be customized to your liking, whether you want to swap in different vegetables, use different types of meat, or add more herbs and spices. Plus, the fact that it can be made ahead of time and stored easily makes it perfect for meal prep or weeknight dinners. Give this recipe a try, and enjoy a comforting bowl of soup that’s sure to warm both your body and soul!
ADVERTISEMENT
