Hearty Meatball Rice Soup

Nourishing, rich, aromatic — fast, tasty and easy! Meatball soup with rice is the first dish that even a novice cook can handle. Despite the ease of preparation, the soup turns out very tasty and satisfying, an excellent lunch option for the whole family!
cook time: 1h
Liam Carson
Hearty Meatball Rice Soup

Nutrition Facts (per serving)

60
Calories
4g
Fat
4g
Carbs
2g
Protein

Ingredients (8 portions)

Meatballs:

Ground black pepper to taste
Salt to taste
Minced meat 300 g
Rice 2 tbsp
Eggs 1 pc

Soup:

Water 2 l
Potato 2 pc
Carrot 1 pc
Onion 1 pc
Tomatoes 1 pc
Vegetable oil 1 tbsp
Ground black pepper to taste
Salt to taste

Recipe instructions

Step 1

Step 1
How to cook meatball soup with rice and potatoes? Prepare all the necessary ingredients for the soup. I used cherry tomatoes, so I took three of them. Tomatoes can be replaced with store-bought pureed tomatoes or ready-made tomato paste.

Step 2

Step 2
Pour water into the pan, add a whole peeled onion and salt. Place the pan on the fire and bring the water to a boil. If desired, you can add a small stalk of celery. It makes the broth tastier. A separate article at the link at the end of the recipe will help you choose the ideal soup pot.

Step 3

Step 3
Wash all vegetables. Peel the potatoes and cut into medium cubes.

Step 4

Step 4
Peel the carrots and grate them.

Step 5

Step 5
Peel the tomato and also grate it. Read at the end of the recipe for information on how to properly peel tomatoes.

Step 6

Step 6
Prepare all the necessary ingredients for the meatballs. I used minced beef, but you can use any minced meat. Read about how to choose the right rice in a separate article at the link at the end of the recipe.

Step 7

Step 7
Rinse the rice and drain in a colander. Add rice, egg, ground black pepper and salt to taste to the minced meat.

Step 8

Step 8
Mix everything thoroughly

Step 9

Step 9
Form small meatballs from the resulting minced meat.

Step 10

Step 10
Add meatballs to boiling water. Cook the soup for about 10 minutes, skimming off the foam.

Step 11

Step 11
Heat vegetable oil in a frying pan and fry carrots in it until soft.

Step 12

Step 12
Add the grated tomato to the carrots and fry everything together for 3-4 minutes. To make the soup even more satisfying, you can add bell peppers, green beans, and finely chopped onions at this stage.

Step 13

Step 13
Place potatoes and roasted vegetables in the pan. Cook the soup, stirring occasionally, over medium heat for about 20 minutes until the potatoes are tender. Turn off the heat and keep the finished soup covered for about 10 minutes to let it steep. Pour the soup into bowls and sprinkle with chopped herbs if desired. Bon appetit!

Additional rubrics

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