Stew Soup with Meatballs, Rice and Vegetables
by Editorial Staff
Meatball soups always help us out when we need to quickly prepare a delicious first course. The fragrant stew soup prepared according to this recipe with meatballs, rice and vegetables turns out to be thick, rich, and quite satisfying.
Ingredients
- Minced meat – 300 g
- Rice – 70 g (2-3 tablespoons)
- Potatoes – 2 pcs. (300 g)
- Carrots – 1 pc.
- Bulgarian pepper – 1 pc.
- Bulb onions – 1 pc.
- Tomato paste – 1 teaspoon
- Garlic – 1 clove
- Sweet paprika – 1 teaspoon
- Bay leaf – 1 pc.
Directions
- Salt and pepper the minced meat, knead well with your hands. Form the minced meat into medium-sized meatballs.
- Peel the onions, carrots, and garlic. Dice the onions and carrots. Chop the garlic finely with a knife.
- Heat vegetable oil in a cauldron or saucepan with a thick bottom. Put the onion first and fry it until transparent, stirring constantly. Season with salt and pepper. Add garlic to the onion and fry together for 1 minute. Then add the carrots and fry for another 2 minutes over medium heat, stirring occasionally.
- Cut the bell pepper into large strips or cubes and add to the pan to the vegetables. Stir and fry vegetables over medium heat for about 3 minutes.
- Peel and dice the potatoes. Place the potatoes in a saucepan with the fried vegetables.
- Stir and fry the potatoes with all the vegetables for about 2-3 minutes. Season with paprika, stir.
- Add tomato paste, stir.
- Rinse the rice under running water and pour it into a saucepan.
- Pour in hot water (so that the water completely covers the vegetables and rice).
- Add bay leaf and simmer the soup, covered, for 10 minutes.
- Put the meatballs in the soup, wait until they come up, and cook the soup for another 10 minutes.
- Delicious, thick, and rich stew soup with meatballs, rice, and vegetables is ready.
Bon Appetit.
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