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🍽️ Hearty Vegetable Soup with Rice Meatballs

385 kcal · 30 min · 4 servings

Hearty Vegetable Soup with Rice Meatballs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Mix the minced meat with the rice, paprika powder, grated nutmeg, salt, and pepper.
  2. 2. Form small balls with a diameter of about 2.5 centimeters from the mixture.
  3. 3. Roll the meatballs briefly in some flour so they get a nice crust.
  4. 4. Wash the spring onions and chop them into small rings.
  5. 5. Wash the bell pepper, halve it, remove the inside, and cut the flesh into small cubes.
  6. 6. Peel the carrots and slice them into thin rounds.
  7. 7. Wash the tomatoes, pour boiling water over them briefly to loosen the skin (blanch), and remove the skin.
  8. 8. Halve the peeled tomatoes and cut them into small cubes.
  9. 9. Put the water, the bouillon cube, the spring onions, the bell pepper, the tomatoes, and the carrots into a large pot.
  10. 10. Bring the soup to a boil.
  11. 11. Reduce the heat, cover the pot, and let the soup simmer gently for about 30 minutes.
  12. 12. Season the vegetable broth to taste with salt and pepper.
  13. 13. Add the prepared meatballs to the soup.
  14. 14. Cover the pot again and let the balls cook for another 20 minutes until the meat is fully cooked.
  15. 15. Add the chopped parsley in the last 5 minutes of cooking time.
  16. 16. Whisk the egg with the lemon juice in a small bowl.
  17. 17. Take two tablespoons of the hot soup and stir them into the egg-lemon mixture to warm it up.
  18. 18. Pour the enriched egg mixture back into the pot and stir well.
  19. 19. Let the soup thicken slightly, but make sure it does not boil again so that the egg does not curdle.
  20. 20. Taste the finished soup again with salt and pepper and serve it hot.

Nutrition per serving