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This recipe was uploaded by MissDeirdre
It’s also great on the clean-up afterwards – just one cooking pot, a mixing bowl, chopping board and utensils!
This soup is a real hit with adults but I find with grandparents it’s a good idea to reduce the cayenne to 1/8- 1/4 teaspoon or none at all and to mix the stock up with water to reduce the salty taste.
2. Add the stocks (or stock and water) and tomato sauce, stir in thoroughly. Bring to boil and reduce heat to simmer.
3. Add the carrots.
4. While it's simmering prepare the meatballs. Place the mince in a mixing bowl and add in the rice. Mix it up really well. Then add the mint, salt and pepper. Mix in the end and fold in all the ingredients together. On a board or tray form the mixture into medium size, chunky meatballs about 3-5 centimeters. You should end up with between 12-16 meatballs, don't try to make them look perfect, they're nice when there are chunks poking out of them. You can also have different sizes, some small and large, it doesn't matter.
5. Take your tray of meatballs over to your pot, then carefully drop one meatball in at a time, this is the fun part – believe it or not they don't break up once they hit the water and they don't stick together either. Just don't get inpatient; they need to go in separately. Once they're all in, put in the cayenne, oregano, salt and pepper to taste. Cover your saucepan with a lid, turn down to simmer and leave for 25 minutes.
6. Once the 25 minutes is up add the frozen peas. Cook for 3-5 minutes.
7. Serve and enjoy. Keeps well in the fridge overnight to be enjoyed for lunch the next day if you want.