Meatball Soup with Rice
This Meatball Soup with Rice is perfect if you need a break from all that rich food you’ve been enjoying or if you’re looking for a simple soup to add to your more extensive dinner menu. It’s also perfect as is, with a fresh baguette on the side. The soup is light, but the meatballs and herbs give it just enough flavor for it not to be boring.
Meatball Soup with Rice Recipe
Preparing the ingredients
Peel the potatoes, carrot and onion. Cut the potatoes (either rectangular pieces or squares, whatever you like). Cut the onion and shred the carrot using a box grater (I have this one in white, and love it). Measure out the rice and wash it using a fine mesh sieve.
Making the meatballs
Place the ground meat into a small bowl and add salt and pepper. Mix well. Form little meatballs using a teaspoon-size measuring spoon. You can also make the meatballs a bit bigger if that is what you like.
Cooking the soup
In a medium pot (I have these), bring water to a boil. Then add the bay leaf and chopped potatoes. Bring the water back to a boil and let simmer for 5-6 minutes.
Meanwhile, using a small skillet, heat up the oil and add the chopped onion. Sauté for a couple of minutes until the onion is soft and translucent. Add the shredded carrots. Sauté further until carrots are soft. Turn off the heat and set aside. This is called Mirepoix, a French term for the aromatic vegetables that are chopped and sautéed lightly. The French version uses 3 vegetables – celery, carrots and onion. I generally use only carrots and onions in my cooking as I don’t like the celery a lot. But feel free to add celery if you have it on hand.
Add the washed rice to the potatoes and cook for another 5-6 minutes. I use any kind of white rice I have on hand. We really like Basmanti, or a long grain rice. But use whichever rice you already have.
Add the meatballs to the pot one at a time, bring back to a boil, and let everything cook on medium heat until the the potatoes and meat are done (about 5-7 minutes).
Then add the Mirepoix carrot and onion mixture sautéed before, into the soup.
Add the herbs to soup. I used frozen dill that I have from my garden and that I chop and freeze in the summer. Fresh dill is also great. If using, parsley and basil, chop those and add to the soup. You can also use dry herbs, but they are more intense than fresh herbs, so start by adding a small amount and add more if needed. Mix well together.
Season with salt and pepper. Adjust amounts as needed and let the soup stand for 5-10 minutes to allow the flavors to meld together. Serve the rice and meatball soup with some bread and/or sour cream (love both!) Doesn’t it just look beautiful?
Lastly, if you make this Meatball Soup with Rice, make sure to leave a comment and/or give this recipe a rating here! I’d love to hear back from you and will do my best to answer and respond to every comment. And of course, don’t forget to tag me on Instagram if you make this recipe. I’d love to see the photos of the recipes you have made!
Meatball Soup with Rice
- 6 cups Water
- 3 Medium potatoes
- 7 oz (200g) Ground Meat
- 1 Carrot
- 1 Onion
- 1 Bay leaf, small
- ⅓ cup Rice
- ¾ tsp Salt
- Pepper, to taste
- 1 tbsp Oil
- 1 tbsp dill, fresh or frozen
- bunch Parsley
- handful Basil leaves
- Peel potatoes, carrot, and onion. Cut potatoes and onion and shred the carrot using a box grater.
- In a small bowl, combine meat, about ⅛ teaspoon salt and pepper to taste. Mix it well and form little balls using a measuring spoon to make them about the same size. Set aside.
- In a medium pot, bring water to a boil. Once water is boiling, add the chopped potatoes, reduce heat to medium level and let simmer for 5-6 minutes.
- Meanwhile, using a small skillet, heat up the oil and add the cut onion. Sauté for a couple of minutes until soft and translucent. Add the carrots. Sauté further until carrots are soft. Turn off the heat and set aside.
- Once the potatoes have been cooking for about 5 minutes, add the rice and cook for additional 5-6 minutes.
- Add the meatballs and simmer everything until the potatoes are cooked through and meat is done (about 5 minutes).
- Add the sautéed onion and carrot mixture to the pot.
- Add the dill, parsley, and basil. Note: these are optional, but use at least one of these if possible.
- Add salt and pepper to taste. (I used a total of 3/4 teaspoon salt).
- Serve hot.
Check out my other soup recipes here: emkayskitchen Soups and Stews.