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🍲 Paprika Rice Soup with Meatballs

658 kcal · 30 min · 4 servings

Ingredients

• bread rolls 30 g
• shallots 90 g
• garlic cloves 1 pc.
• thyme, fresh 5 g
• mozzarella 125 g
• capers 1 tbsp
• minced meat, mixed 350 g
• eggs 1 pc.
• salt 1.5 tsp
• pepper, black ground pinch
• onions, yellow 80 g
• bell peppers 450 g
• olive oil 2 tbsp
• tomatoes, pureed 500 g
• vegetable broth 700 ml
• rose pepper 0.5 tsp
• basmati rice 140 g
• sour cream 100 g

Instructions

1. 1. Cut the bread roll into coarse pieces and place them in the mixing container.
2. 2. Chop the bread pieces for 15 seconds on speed 10 with the measuring cup inserted.
3. 3. Repeat the process if necessary until the breadcrumbs are fine.
4. 4. Transfer the finished breadcrumbs into a separate bowl.
5. 5. Peel the shallots and cut them into quarters.
6. 6. Peel the garlic clove.
7. 7. Wash the thyme, shake it dry, and strip the leaves from the stems.
8. 8. Drain the mozzarella and cut it into 1.5 cm cubes.
9. 9. Place the shallots, garlic, thyme, drained capers, and mozzarella into the mixing container.
10. 10. Chop the ingredients for 10 seconds on speed 6 with the measuring cup inserted.
11. 11. Use a spatula to push any sticky residue down from the inner wall of the container.
12. 12. Add the breadcrumbs, minced meat, egg, ½ teaspoon of salt, and 1 pinch of pepper to the container.
13. 13. Mix the mixture for 1.5 minutes on speed 2 with reverse rotation, with the measuring cup inserted.
14. 14. Take out the meat mixture and form 24 small balls with moist hands.
15. 15. Distribute the meatballs in the shallow steam cooking insert.
16. 16. Clean the mixing container for the next step.
17. 17. Peel the onion and cut it into quarters.
18. 18. Halve the bell pepper, remove the stem base, and take out the seeds.
19. 19. Wash the bell pepper thoroughly inside and out.
20. 20. Cut the bell pepper into coarse pieces.
21. 21. Place the onion and pepper pieces into the mixing container.
22. 22. Chop the vegetables for 8 seconds on speed 5 with the measuring cup inserted.
23. 23. Use a spatula to push the vegetables down from the inner wall.
24. 24. Chop for another 5 seconds on speed 5 if necessary.
25. 25. Add the olive oil.
26. 26. Sauté the vegetables for 4 minutes at 120 °C without the measuring cup using the sauté function.
27. 27. Add the puréed tomatoes, cold vegetable broth, paprika powder, 1 teaspoon of salt, and 2 pinches of pepper.
28. 28. Place the steam cooking attachment onto the device.
29. 29. Hang the steam cooking insert with the meatballs into the attachment.
30. 30. Close the steam cooking attachment.
31. 31. Start the steam cooking function.
32. 32. Place the rice into a sieve.
33. 33. Rinse the rice twice with cold water.
34. 34. Let the rice drain.
35. 35. Remove the steam cooking attachment once the cooking time has elapsed.
36. 36. Add the drained rice to the mixing container.
37. 37. Place the steam cooking attachment back on.
38. 38. Cook the soup with the rice for 17 minutes on speed 1 at 110 °C with reverse rotation.
39. 39. Serve the finished soup with the meatballs and a dollop of sour cream.

Nutrition per serving

• kcal: 658
• Protein: 39 g · Fett/Fat: 32 g · Carbs: 52 g