Meatball Soup with Rice
This Meatball Soup with Rice has simple ingredients and is easy to cook.
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
Note: The herbs give a lot of flavor to the soup. I recommend using at least one of these. I had 1 tablespoon frozen dill, a bunch of fresh parsley and a handful of fresh basil. Use dry herbs if it's all you have.