Rice – Tomato Soup with Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 large tomato (s), ripe
- 500 ml tomato juice
- 1 small Can / s tomato (s), (400 g)
- 1 shallot (s)
- 150 g minced meat, mixed
- 1 egg (s)
- Breadcrumbs
- 1 teaspoon mustard
- Spice mix for minced meat (alternatively salt and pepper)
- 1 bag rice, instant (250 g)
- salt and pepper
- 1 tablespoon olive oil
Print Recipe
Pin Recipe Instructions
- Skin and roughly dice tomatoes. Finely dice the shallot and sauté in oil in a large saucepan. Add diced tomatoes, canned tomatoes and tomato juice, mash everything lightly and simmer for 10 minutes on a low heat.
- In the meantime, mix the minced meat, egg, breadcrumbs, mustard and minced meat seasoning and form very small meatballs out of them (about 2 cm in diameter). Puree the tomato soup and add meatballs. Let simmer for about 5 minutes. Carefully stir in instant rice, simmer for another 2 minutes. Season to taste with salt and pepper.
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