Hearty Meatball Rice Soup

Nothing warms up a busy evening like a steaming bowl of homemade soup, and this hearty meatball rice soup is pure comfort in a pot. Tender, hand-rolled meatballs simmer together with potatoes, fluffy rice, and sweet vegetables in a savory golden broth. If you love cozy one-pot meals, you will also enjoy our Chicken Meatball Soup — and for a richer twist, try the Meatballs in Creamy Mushroom Sauce on another night.

Ingredients

• 500 g (1.1 lb) ground meat
• 1 onion
• 1 carrot
• 1 bell pepper
• 1 tomato
• 3-4 potatoes
• 100 g (1/2 cup) rice
• Fresh herbs to taste
• Salt, paprika, dried garlic, and spices to taste

Instructions

1. Add finely chopped onion and spices to the ground meat. Knead well, pound it down, and shape small meatballs. Brown them in sunflower oil for a few minutes.
2. Add the onion and carrot; after a couple of minutes add the pepper and tomato and saute for another 3-5 minutes.
3. Stir in the spices, potatoes, and rice. Cover with water and cook until the potatoes and rice are tender.

Tips

• Wet your hands before shaping the meatballs — the mixture will not stick, and you will get smooth, even balls.
• Rinse the rice under cold water first so the broth stays clear and the grains cook up fluffy instead of gummy.
• Let the soup rest for 10 minutes off the heat before serving so the flavors settle. For safe leftovers, the USDA recommends refrigerating soup within two hours of cooking.

Nutrition (per 100 g): 60 kcal, protein 1.9 g, fat 2 g, carbs 8.6 g