Put rice in 200 ml of boiling salted water. Cover and cook over low heat for about 20 minutes
Peel and chop the onion and garlic. Knead half of each with minced meat, breadcrumbs and quark. Season with salt and pepper. Shape into balls
Heat the oil in a large pot. Fry the balls in it for about 10 minutes. Take out. Sauté the rest of the onion and garlic in the frying fat. Add tomatoes and juice, approx. 1/4 l water and stock. Bring everything to the boil, cover and simmer for about 15 minutes
In the meantime clean and wash the spring onions and cut them into fine rings. Wash and quarter the tomatoes. Puree the soup in a pot if necessary. Add spring onions and tomato pieces and simmer for about 5 minutes. Heat rice and balls in the soup. Season to taste with salt, pepper and sugar