Soup with meatballs and rice is a real find for a tasty lunch. Recipes for soups with meatballs and rice

Soup with meatballs and rice is a real find for a tasty lunch. Recipes for soups with meatballs and rice

If you want to pamper your loved ones with a delicious first course meal for lunch, make soup with meatballs and rice.

Nourishing and fragrant soup will be enjoyed by all.

Recipes for this dish are many.

It can be cooked with tomato, cheese, vegetables, etc.

Soup with meatballs and rice - the basic principles of cooking

Meatballs for soup made from minced meat or fish mince. Mince seasoning with spices and salt, add an egg and finely chopped onion. All well mixed, slightly beating. Then, small meatballs are made from prepared mincemeat and spread on a cutting board.

Vegetables are peeled and washed. Potatoes crushed in small pieces. Carrot finely rubbed. Onions chop as small as possible.

Put potatoes in boiling drinking water and boil until soft. While potatoes are being cooked, fry the onions and carrots. Then send it after the potatoes. Rice is washed and put in the soup when the potatoes reach half-cooked. The soup is seasoned with spices, salt and at the end lay the meatballs. Cook until they come up.

Chopped greens are put in the soup, turn off the heat and leave it to infuse for half an hour.

To diversify the taste of the soup, you can add cauliflower, mushrooms, noodles or cheese. Serve the soup with meatballs and rice with sour cream.

Recipe 1. Meatball and Rice Soup

Ingredients

vegetable oil;

a glass of rice;

salt;

two liters of filtered water;

600 grams of minced meat;

black pepper;

four potatoes;

fresh greens;

carrot;

two bulbs;

pinch of turmeric.

Method of preparation

1. Salt minced meat and season with spices. Mix well and make small meatballs.

2. Peel the potatoes and cut them into small cubes. Wash rice under running water.

3. Place a pot of water on the fire. Put potatoes and washed rice in boiling water. Mix well and cook for a quarter of an hour.

4. Salt the soup, season with curry and spices. Add the meatballs to the soup and continue cooking over medium heat.

5. Peel and chop the carrots and bulbs as small as possible. Pass the vegetables in the hot oil until golden brown. Put the fried vegetables in the soup, mix and cook for another five minutes. Pour soup with meatballs on plates, sprinkle with herbs and serve with sour cream.

Recipe 2. Soup with meatballs, rice and egg

Ingredients

six potatoes;

vegetable oil;

300 g of minced pork and beef;

fresh dill and parsley;

onion head;

salt;

small carrot;

ground black pepper;

two eggs.

Method of preparation

1. Peel and wash the potatoes. Cut the vegetable into small pieces.

2. Put the chopped potatoes in a saucepan with water and put it on fire. Twist the fire as soon as the water boils and salt.

3. Peel and grate the carrots. Chop finely peeled potatoes.

4. Put the onion in hot oil and fry it until golden. Add carrots to onions and continue frying, stirring, for another two minutes.

5. Add minced egg, salt and pepper. Knead very thoroughly. If the stuffing is watery, you can add some semolina. Make minced meatballs the size of a walnut.

6. Rinse the greens and finely chop it up. Beat egg in a separate bowl.

7. When the potatoes are ready, add the meatballs to the pan and cook the soup for another ten minutes. As the meatballs float to the surface, pour a beaten egg in a thin stream, stirring the soup continuously. Add chopped herbs and vegetable fry. Stir and cook the soup for another couple of minutes. Serve the soup with meatballs and rice with sour cream.

Recipe 3. Soup with meatballs, rice and green peas

Ingredients

200 g of frozen green peas;

fresh greens;

half a kilo of pork tenderloin;

80 ml of vegetable oil;

three onions;

ground black pepper;

six potatoes;

salt;

carrot;

three liters of filtered water;

a third cup of rice;

two bay leaves.

Method of preparation

1. Tubers potatoes peeled, washed and cut into cubes. Wash rice in several waters.

2. Cut the cleaned carrot into thin, short stripes. Half the onion chop into small pieces.

3. Put the pot of water on the fire and bring to a boil. In boiling water, lower the rice grain and potatoes. Cook all together, stirring occasionally, for ten minutes.

4. Pork tenderloin wash, dry with napkins and cut into pieces, of medium size. Skip the meat through a meat grinder with the second half of onions. The resulting stuffing pepper and salt. We form small meatballs with wet hands. 5. Heat the pan, pour vegetable oil into it and put carrot and onion in it. Fry, stirring, on low heat for three minutes.

6. Fry put in the pan. Here we send green peas.

7. Salt the boiling soup, pepper and spread the meatballs. Put a bay leaf. As soon as the soup boils, we twist the fire to the minimum and continue cooking for another ten minutes.

8. Greens washed and chopped. Pour it into the soup, stir and cook another two minutes.

Recipe 4. Soup with meatballs, rice and cauliflower

Ingredients

three liters of chicken broth;

fresh greens;

three potatoes;

salt;

300 g minced chicken;

black pepper;

300 g of cauliflower;

egg;

onion head;

50 ml of vegetable oil;

carrot;

80 grams of rice cereal.

Method of preparation

1. Peeled and washed potatoes cut into small cubes.

2. Pour chicken broth into the pan and set it on fire.

3. We clean the carrots, wash them and coarsely rub them. Bulb clean and chop cubes.

4. In the boiling chicken broth add onions and half of grated carrots.

5. Wash the rice in several waters.

6. Heat vegetable oil in a frying pan and fry the remaining carrot in it, stirring for about three minutes.

7. Dip rice in broth. Mix and add stewed carrots.

8. Put egg and flour in minced chicken. Pepper and salt it. Mix well stuffing. Meatballs will boil separately. In a deep saucepan, boil the water and drop the minced meat into boiling water with a teaspoon. As soon as the meatballs pop up, cook them for another ten minutes.

9. Cauliflower disassembled into inflorescences and mine. We throw the meatballs in a colander and put them in the soup, then send the cauliflower. Cooking soup for another ten minutes. Spill the soup in plates and sprinkle with chopped herbs.

Recipe 5. Tomato Soup with Meatballs and Rice

Ingredients

250 g of pork and ground beef;

sour cream;

fresh parsley - half a bunch;

two cloves of garlic;

egg;

ground black pepper;

vegetable oil;

salt;

purified water - two liters;

large onion;

80 grams of long grain rice;

Seven fleshy tomatoes.

Method of preparation

1. Peel the onions from the husk and chop into small pieces. 2. Rinse the parsley leaves, shake off excess moisture and chop it finely.

3. Wash the tomatoes and put them in boiling water. Blanch the tomatoes for five minutes. Gently reach the tomatoes with a skimmer and cool. Remove with a knife a thin skin. Put the pulp into a blender container and beat the tomatoes in mashed potatoes.

4. Remove the husks from the cloves of garlic and chop them through the garlic press.

5. Rinse the rice until the water is clear.

6. In the stuffing add chopped greens and an egg. Pepper and salt. Knead and form meatballs as large as a walnut. Put them on the board.

7. Fry onion in hot oil until golden brown.

8. Put the pot of water on the fire, cover and boil. Salt and place the meatballs in the water. As soon as they come up, remove them with a slotted spoon in a separate dish.

9. Filter the broth and again send to the fire. Put the rice into the broth and cook until ready. Add roasted onions and tomato puree. Stir and bring the soup to a boil. Now add to the meatball soup and crushed garlic. Boil tomato soup for seven minutes.

Soup with meatballs and rice - tips and tricks

  • To make the soup more aromatic, add chopped fresh greens to the end.
  • Add potatoes to the soup, the soup will be satisfying with it.
  • Put grated cheese in the soup or pour in the cream, this will make it taste creamy.
  • Meatballs can be made not only from pork and beef, but also from chicken or turkey meat.
  • Before adding the meatballs to the soup, you can lightly fry them in butter.
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