Spicy Rice Meatball Soup

Spicy Rice Meatball Soup
 
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This recipe was uploaded
by MissDeirdre

 
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Ingredients

Ingredients
Method
 
  • 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 – 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 vegetable. Stocks tend to taste salty (even salt reduced stocks) so if you're cooking for someone who doesn't like salt or a grandparent just use 1 and a half liters of a stock and 1 and a half liters of water.
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 (don't 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 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.

Spicy Rice Meatball Soup

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This recipe was uploaded by MissDeirdre

 
 
This creates a spicy (hot) clear broth with tender, filling meatballs and some good staple veggies like carrot and peas. It’s extremely filling; a bowlful of this goodness and you won’t 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 doesn’t cause the whole house to heat up (like using the oven or fry pan would) and it doesn’t feel like a heavy meal but is very satisfying. This is my favourite meal, no matter what mood I’m in I can always eat this.

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.

Serves 4-6

Method


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 (don't 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 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.

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