This hearty Meatballs & Rice Soup combines tender meatballs with vegetables and rice in a flavorful broth, making it a comforting meal perfect for any occasion.
Ingredients:
🥩 1 pound ground beef
🍚 1/2 cup uncooked white rice
🥚 1 large egg
🧄 2 cloves garlic, minced
🧅 1 small onion, finely chopped
🌿 1/4 cup fresh parsley, chopped
🧂 1 teaspoon salt
🧂 1/2 teaspoon black pepper
🥄 1 teaspoon dried oregano
🥄 1 teaspoon ground cumin
🥕 2 carrots, diced
🥒 2 celery stalks, diced
🍅 1 can (14.5 ounces) diced tomatoes
🥫 6 cups beef or chicken broth
🌿 Fresh cilantro or parsley, for garnish
🍋 Lime wedges, for serving
Equipment:
• Large mixing bowl
• Baking sheet
• Large pot or Dutch oven
• Measuring cups and spoons
• Knife and cutting board
Preparation Time:
• Active: 30 minutes
• Cooking: 45 minutes
• Total: 1 hour 15 minutes
Approximate Nutrition per Serving (1 cup):
• Calories: 250
• Protein: 15g
• Carbohydrates: 20g
• Fat: 12g
• Fiber: 2g
Instructions:
1. Prepare the Meatballs: In a large mixing bowl, combine ground beef, uncooked rice, egg, minced garlic, chopped onion, chopped parsley, salt, black pepper, dried oregano, and ground cumin. Mix until all ingredients are well incorporated.
2. Form Meatballs: Shape the mixture into small meatballs, about 1 inch in diameter. Place them on a baking sheet and set aside.
3. Sauté Vegetables: In a large pot or Dutch oven over medium heat, add a tablespoon of oil. Sauté the diced carrots and celery until they begin to soften, about 5 minutes.
4. Add Broth and Tomatoes: Pour in the beef or chicken broth and the can of diced tomatoes (including juice). Stir to combine and bring the mixture to a gentle boil.
5. Cook Meatballs in Soup: Carefully add the prepared meatballs to the boiling soup. Reduce heat to low, cover, and let simmer for 30-35 minutes, or until the meatballs are cooked through and the rice is tender.
6. Adjust Seasoning: Taste the soup and adjust seasoning with additional salt and pepper if needed.
7. Serve: Ladle the soup into bowls, garnish with fresh cilantro or parsley, and serve with lime wedges on the side for an added burst of freshness.
Cooking and Serving Tips:
• Meatball Size: Keeping the meatballs small ensures they cook evenly and are easy to eat in the soup.
• Rice Choice: Long-grain white rice works well, but you can substitute with brown rice; just adjust cooking time accordingly.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a bit of broth if the soup has thickened.