← All recipes

🍽️ Tomato Soup with Crispy Rice Balls

729 kcal · 30 min · 4 servings

Ingredients

• Salt
• 1 bay leaf
• 350 g Arborio rice
• 50 g grated Parmesan
• 3 eggs
• Pepper (from the mill)
• 3 tbsp flour
• 100 g breadcrumbs
• Vegetable oil (for frying)
• 1 onion
• 2 garlic cloves
• 1 carrot
• 2 tbsp olive oil
• 8 tomatoes
• 2 tbsp tomato paste
• 1 sprig rosemary
• 3 sprigs thyme
• 600 ml vegetable broth
• 1 pinch sugar
• 1 tsp white balsamic vinegar
• Salt
• Cayenne pepper
• Basil (for garnish)

Instructions

1. 1. Place about 600 milliliters of water with salt and a bay leaf in a pot.
2. 2. Bring the water to a boil.
3. 3. Add the rice to the boiling water.
4. 4. Let the rice swell on low heat for about 20 minutes.
5. 5. Stir frequently during this time.
6. 6. Peel the onion, garlic, and carrot.
7. 7. Cut the vegetables into small cubes.
8. 8. Heat oil in a pot.
9. 9. Sauté the vegetables in the oil for 1 to 2 minutes.
10. 10. Wait until the vegetables become slightly translucent.
11. 11. Rinse the tomatoes under running water.
12. 12. Remove the stem area of the tomatoes.
13. 13. Cut the tomatoes into pieces.
14. 14. Add the tomato paste to the vegetables.
15. 15. Add the tomato pieces.
16. 16. Add the washed herbs.
17. 17. Pour the broth into the pot.
18. 18. Let the soup simmer quietly for about 20 minutes, stirring occasionally.
19. 19. Remove the pot with the rice from the heat.
20. 20. Let the rice cool down.
21. 21. Stir the parmesan into the cooled rice.
22. 22. Add 1 egg.
23. 23. Mix everything well.
24. 24. Season the rice mixture with salt and pepper.
25. 25. Whisk the remaining eggs in a deep plate.
26. 26. Form balls from the rice mixture.
27. 27. Roll the balls in the flour first.
28. 28. Then dip the balls into the whisked egg.
29. 29. Finally, roll the balls in the breadcrumbs.
30. 30. Heat oil in a frying pan.
31. 31. Fry the balls in batches in the hot oil.
32. 32. Fry them for 3 to 4 minutes.
33. 33. Remove the balls from the oil when they are golden brown.
34. 34. Let the balls drain on kitchen paper.
35. 35. Remove the herbs from the soup.
36. 36. Puree the soup.
37. 37. Pass the soup through a sieve.
38. 38. Reheat the soup.
39. 39. Simmer the soup further if you find it too thin.
40. 40. Add broth if the soup is too thick.
41. 41. Season the soup with sugar.
42. 42. Add balsamic vinegar.
43. 43. Season with salt.
44. 44. Add cayenne pepper.
45. 45. Serve the fried balls together with the soup.

Nutrition per serving

• kcal: 729
• Protein: 22 g · Fett/Fat: 24 g · Carbs: 104 g