Spicy Rice Meatball Soup
Added by MissDeirdre | Mon 31 Jan 2011 @ 15:42
This creates a spicy (hot) clear broth with tender, filling meatballs and some good staple veggies like carrot and peas. Itís extremely filling; a bowlful of this goodness and you wonít need anything else for the whole night. It warms you up and is a great comfort in winter, but I actually prefer it in the absolute heat of summer because it doesnít cause the whole house to heat up (like using the oven or fry pan would) and it doesnít feel like a heavy meal but is very satisfying. This is my favourite meal, no matter what mood Iím in I can always eat this.
Itís also great on the clean-up afterwards Ė just one cooking pot, a mixing bowl, chopping board and utensils!
This soup is a real hit with adults but I find with grandparents itís 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 Tbsp olive oil
1 large onion, finely sliced
1 large garlic clove, finely sliced
1 and a half liters of chicken stock (or vegetable stock)*
1 and a half liters of beef stock (or vegetable stock)*
1/2 cup tomato sauce
2 carrots peeled Ė chop in half, then halve those lengthways
1/3 cup of white rice
500-600 grams of beef mince
1/4 cup of chopped dried mint leaves
1 raw egg
1 and a 1/2 teaspoons salt
1/4 teaspoon black pepper
1/2 teaspoon of cayenne
1 cup of frozen peas
1 teaspoon of dried oregano
Salt and pepper
1/2 cup chopped fresh cilantro
*Make sure you use two different types of stock, whether chicken and vegetable, chicken and beef or beef and vegetableē Stocks tend to taste salty (even salt reduced stocks) so if youíre cooking for someone who doesnít like salt or a grandparent just use 1 and a half liters of a stock and 1 and a half liters of waterē
1. Place the olive oil in a large heavy sauce pan (pasta or stew sized), warm and then add the onion and cook slowly on a medium heat for about 5 minutes or until soft (donít let it burn or turn hard). Add the garlic and cook for a further minute.
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 itís 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, donít try to make them look perfect, theyíre nice when there are chunks poking out of them. You can also have different sizes, some small and large, it doesnít 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 Ė believe it or not they donít break up once they hit the water and they donít stick together either. Just donít get inpatient; they need to go in separately. Once theyíre 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.