Tomato soup with meatballs

AUTHOR
Rachel Vazquez
DIFFICULTY
easy
RATING
3 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 100 g Long grain rice
  • 7-10 Tbsp Salt
  • 1 medium onion
  • 1 Garlic clove
  • 250 g Minced beef
  • 1 TABLESPOON Breadcrumbs
  • 1 TABLESPOON Low-fat curd
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Oil
  • 1 can(s) (850 ml) Tomatoes
  • 1 TABLESPOON Vegetable broth
  • 1 collar Spring onions
  • 2 medium-sized tomatoes
  • 1 pinch Sugar

Directions

  1. 1

    Put rice in 200 ml of boiling salted water. Cover and cook over low heat for about 20 minutes

  2. 2

    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

  3. 3

    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

  4. 4

    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

Nutrition Facts

KCAL
220 kcal
CARBS
24 g
FATS
6 g
PROTEINS
15 g

Categories & Tags

Main DishesDiet