Soup with meatballs and rice - the most delicious recipe

Soup with meatballs and rice - the most delicious recipe

Meatball soup is a very common, but unique dish in its own way. Making the dish does not require preparation and does not take much time, so it can appear on the table quite often. Even a schoolchild can master such a masterpiece, but both children and adults are crazy about it.

This hearty dish is considered one of the favorites, which is why almost all ladies can and love to cook it. A delicious soup with meatballs and snow-white rice is not only rich, but also tasty, fragrant and satisfying in an autumnal way.

Frisky soup with meatballs is also unique in that, in addition to juicy meatballs, it contains a whole bouquet of herbs and necessary vegetables.

The most delicious recipe for soup with meatballs and rice

To prepare the most delicious soup in the world from early youth, you will need a small amount of goods. There are a huge number of the above recipes, and they all differ only in the set of ingredients.

Some people cook the soup with rice, while others prefer to add homemade noodles and more vegetables to it. We will prepare the dish according to the traditional recipe.

• minced meat (pork-beef, pork, beef) – 250 g;
• potatoes - 3 pieces;
• carrots (large) – 1 piece;
• onion - 1 piece;
• round rice – 2 s. l;
• salt – 2 tsp;
• ground dark pepper – 2 pinches;
• vegetable oil – 4 tbsp. l;
• bay leaf – 2 pieces;
• untainted water – 2-2.5 liters.

You can add washed and perfectly dried favorite greens to the finished dish. The traditional recipe contains half a bunch of parsley, green onions, and dill.

Peel the onion. Divide the onion into two halves. Grind half with a blender until mushy.

Place the minced pork and beef into a deep bowl. Combine the onion mass with the minced meat.

Add pepper and salt to the resulting mixture. Mix all ingredients thoroughly with washed hands, lightly massaging the mass. To ensure the density and uniformity of the acquired mass, you need to take the minced meat in your hands and crush it, like plasticine.

We form round uniform balls - meatballs using a teaspoon and place them on a flat plate at a certain distance from each other.

In order to get even balls of minced meat, you need to take a small amount of mass into a teaspoon and roll with wet hands. Place the hand-rolled balls on a flat plate and gently flatten them.

Pour clean water into the pan. Salt and pepper it and bring it to a boil.

Peel the potatoes and wash them. Cut the tuber in half.

Cut the peeled potatoes into similar cubes. Place the chopped vegetables on a plate and set aside.

Chop half of the onion into cubes.

Wash and peel large carrots. Grate the carrots on a large grater.

Finely chop well-washed parsley, dill, and green onions.

After the water boils, carefully transfer the meatballs into boiling water. Cook for approximately 7-10 minutes. Remove any meat foam that appears.

After the meatballs are cooked, they will need to be removed from the boiling water using a slotted spoon and placed on a plate.

After cooking the meatballs, add diced potatoes to the broth.

Wash the round rice and put it in boiling water.

Bring the soup to a boil and cook for 10 minutes.

Pour vegetable oil into a deep frying pan. Place carrots and onions in hot vegetable oil.

Stir the vegetables and fry for 3-5 minutes until golden brown. Add fried carrots and onions to the future soup.

Stir and return the meatballs.

Add bay leaf. Boil for 10 minutes, stirring constantly.

Add greens. Check the soup for salt and pepper; if it tastes bland, add a few more spices. Pour the rich soup with meatballs into bowls.

Experienced chefs talk about various subtleties in making such a rich soup. If it is served to people who are on a diet, do not fry the vegetables in vegetable oil. In this case, it is best to put the carrots and onions in the broth raw.

If you want to get a very fatty and rich soup, at the end of cooking, grated processed cheese is dipped into it. True gourmets strongly recommend adding 2 tablespoons of tomato paste and 2 teaspoons of sugar at the end of cooking the soup.

Soup with meatballs and rice. Step-by-step recipe with photos.

Meatball Rice Soup is a traditional soup in our home kitchen. There are actually no secrets in making it, the main thing is to create it with love and everything will certainly turn out very tasty. Meatballs for this soup can be made in a variety of ways: from pork, beef, chicken, turkey and even fish. All this will determine the taste of your soup and the smell of the broth. But in this recipe we will look at the most popular recipe with minced meatballs.

Traditional soup with meatballs and rice

For traditional meatball soup you will need:

• minced meat 250-300 g (pork, homemade),
• potatoes 3-4 pieces,
• 1 carrot,
• 1 piece onion,
• rice 100 gr,

You see, the ingredients for the soup are the kind that almost any housewife always has on hand.

Manufacturing time will be only 30-4 minutes.

1. Prepare the minced meat. You can take ready-made store-bought minced pork or the consistency of pork and beef (homemade), or you can cook it yourself by grinding fresh meat in a meat grinder. An indispensable condition is that the finished minced meat contains little fat, because this will create the softest and most tender meatballs. If the minced meat is very dry and crumbly, then you can add one raw egg to it, which will make it more sticky and allow you to roll into balls - meatballs.

2. Peel and cut the potatoes into cubes.

3. Peel and grate the carrots on a large grater. Peel the onion and cut into small cubes.

4. Pour water into a saucepan and put on fire. Put the potatoes and rice in first because they take the longest to cook. If you are using hard parboiled rice, you may need to add it a little earlier so that it reaches the desired softness. But I recommend that you use snow-white polished rice for soup, but be sure to wash it before making it so that the broth of our soup remains clear.

5. Heat a frying pan with vegetable oil and saute the carrots and onions in it until the onions become golden and the carrots are soft.

6. Roll the prepared minced meat into balls. You can choose the size at your discretion, for example, children are curious to eat a soup that has a lot of small meatballs, while someone may adore it when one or two large meatballs appear on the plate.

To prevent the minced meat from sticking to your hands while forming the meatballs, you can wet your palms with cold water.

7. When the potatoes and rice are almost done, add the meatballs to the boiling water. Let them cook for 10-15 minutes until tender, maybe a little more if you rolled large balls. Small ones cook in almost 5 minutes.

8. After 10 minutes, add the fried onions and carrots to the soup, which you prepared in advance or fried on the adjacent burner while cooking the vegetables and meatballs. You can add spices or herbs to taste. A bay leaf will give the soup an unforgettable smell from youth; you can also add dill or parsley, both fresh and dried.

9. After this, let the soup simmer for a few minutes and turn off the stove. Once the boiling subsides, cover the soup with a lid and let it simmer for another 10 minutes. This will allow all the ingredients to absorb each other’s odors and allow the broth to infuse.

After this, the soup can be poured into plates and fed to hungry households who have already been tempted by the delicious smells from the kitchen.

Both adults and children love this soup.

Tomato soup with meatballs and rice

This version of the soup differs in that its broth will not be clear and golden, but juicy red and tomato-like. If you are tired of eating the same soup with meatballs, try to vary it by changing the taste of the broth.

Everything you need for the soup is the same as the traditional recipe, plus tomatoes:

• minced meat 250-300 g (pork, homemade),
• potatoes 3-4 pieces,
• 1 carrot,
• 1 piece onion,
• rice 100 gr,
• fresh tomatoes 3-4 pieces or tomato paste 2 tablespoons.

The soup is prepared according to the recipe described a little higher. In other words, first you must boil the potatoes and rice, then add the meatballs to the bubbling broth. But at the stage of making fried onions and carrots, changes await us.

If you are planning to make tomato broth from new tomatoes, then peel them in advance by scalding them with boiling water. Then, grind them using a meat grinder or blender into a homogeneous paste.

You should add this homemade tomato puree to the frying pan with the onions and carrots and briefly simmer all the vegetables together, covering with a lid. When the onions and carrots are soft and rosy, pour the resulting sauce into the bubbling soup. Try not to let the tomatoes boil over.

If you don’t have new tomatoes on hand, they can be completely replaced by tomato paste, which you can also put directly into the vegetables frying in a frying pan. Carefully stir the onions, carrots and tomato paste until they are uniformly reddish in color, let them simmer for a few minutes and transfer them to the soup being prepared.

Don't forget to add the herbs and bay leaf, cover with a lid after turning off and let the soup rest so that it absorbs the aromas.

This soup will be more special than the traditional meatball and rice soup, but almost everyone makes it for contrast.

Vegetable soup with meatballs and rice

Thick, hearty and delicious soup! It's quick and easy to prepare! A good option for a home-cooked lunch! Try it!

Ingredients for “Vegetable soup with meatballs and rice”:

• Minced meat - 300 g
• Rice (Redish rice “Jasmine” TM “Mistral”) – 50 g
• Water - 6 cups.
• Onion - 1 pc.
• Carrots - 2 pcs.
• Cauliflower – 150 g
• Greens - 1 bunch.
• Salt - 1.5 tsp.

Production time: 45 minutes

Number of servings: 4

Nutritional and energy value:

Recipe for “Vegetable soup with meatballs and rice”:

Measure out the required amount of rice. To make the soup, I use reddish fragrant rice “Jasmine” TM “Mistral”. When this type of rice is cooked, the water becomes colored, which is why I cook the rice first, and then add the boiled rice to the soup.

Pour 2 cups of water into the pan. Add washed rice.

Bring the water to a boil and cook the rice over high heat for 10 minutes. Then reduce the heat and cook the rice for another 15-20 minutes. Then we put the rice in a colander, draining the water.

While the rice is cooking, chop the onion and carrots.

We separate the cauliflower into inflorescences.

Add 1/2 tsp to the minced meat. salt. Mix the mass. Making small meatballs.

Pour 4 cups of unstained water into the pan. Add 1 tsp. salt. Bring to a boil. Place the cooked meatballs in boiling salted water.

Then add onions and carrots.

Then we add cabbage inflorescences.

Then add boiled reddish fragrant rice to the pan.

Bring the soup to a boil. Reduce heat and cook soup for 10-15 minutes over medium heat.

Then add the greens.

Bring to a boil and remove the pan from the heat.

Pour the soup into cups and serve.

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March 13, 2018 Irushenka #

March 13, 2018 alekstr # (recipe creator)

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March 4, 2018 alekstr # (recipe creator)

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We prepare ordinary and healthy food

Soup with meatballs, potatoes and rice

Now I will prepare Soup with meatballs, potatoes and rice. This is one of the most common and quick soups that can be prepared with meat, namely minced meat. And if you use ready-made minced meat, fresh or frozen, for example, in the form of ready-made meatballs, then you will be able to cook such a soup even faster.

Ingredients :
minced meat - 400 g
water - 2 l
salt - 1 tbsp.
l. potatoes - 4 pcs.
(300 g) carrots - 1 pc.
onion - 1 pc.
rice - 1/4 tbsp.
(50 g) sweet pepper - 1/2 pcs.
tomato - 1 pc.
greens - 1 bunch
of spices - to taste

I will have frozen minced meat in the form of a briquette. I defrosted it and formed meatballs the size of a small walnut. If you use ready-made frozen meatballs, you do not need to defrost them. They need to be immediately immersed in boiling water.

I also prepared vegetables. I did this yesterday. I usually peel a lot of vegetables right away. In a separate article, I talked about how to prepare vegetables for cooking in advance to reduce your time in the kitchen.

Also, while planning the soup for this day, yesterday I peeled and cut potatoes along with other vegetables. I placed it in a cup of cool water and stored it in the refrigerator.

So, now all I have to do is chop the onions and carrots. I finely chopped the onion and grated the carrots on a large grater.

You can use sweet peppers in the soup, fresh or frozen. Half a pepper will be enough. More tomatoes, also fresh or frozen. I'll have sun-dried tomatoes now. I have them with garlic and spices, so the soup will acquire additional taste and smell.

I will use a quarter cup of rice. This is approximately 50 gr. I rinse the rice well in cool water. I will pour cool water into the pan, put it on the fire and bring the water to a boil. I will salt the boiling water and put the meatballs in it. Meatballs in boiling water seem to set immediately and retain their shape. From 400 grams of minced meat I usually get 40-45 meatballs. 5 pieces per 1 serving. I now use minced turkey meat and the meatballs turn out juicy, tender and tasty. But minced meat of any kind is suitable for this soup.

Then I will put all the other ingredients in the pan: washed rice, onions, carrots, potatoes. At this time you can add sweet pepper. As I already said, it would be completely appropriate in soup. I will also add a few pieces (3-4 pieces) of sun-dried tomatoes. For soup, you can use a bunch of greens, which can include parsley, dill, cilantro or celery - to taste and as desired. I usually add fresh or frozen herbs at the end of cooking. And if the greens are dried, in other words, winter preparations, then they can be added at this moment. For spices, I will add a little ground turmeric: 1/4 teaspoon. You can also use bay leaves or basil. If you like the Khmeli-Suneli spice, then it may be very useful in this soup.

I will bring the soup to a boil, cover the pan with a lid and cook it over low heat until the potatoes are ready. In other words, until the moment when it becomes soft and can simply be broken with a spoon. This usually takes 20-25 minutes. The soup is ready. I'll add the freshest herbs to it. Some of the greens can be tossed in for later putting on plates. I’ll bring the soup to a boil again, turn off the heat and let it sit for 20-30 minutes. I do this all the time. With all this, the soup becomes the most rich. And it will no longer be so scorchingly hot when served.