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🍲 Tomato Rice Soup with Fried Meatballs

580 kcal · 30 min · 4 servings

Tomato Rice Soup with Fried Meatballs Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cut the onions in half, peel them, and dice them into small cubes.
  2. 2. Peel the garlic and chop it very finely.
  3. 3. Wash the herbs thoroughly and shake off the excess water.
  4. 4. Remove the thick stems from the herbs and slice the leaves into thin strips.
  5. 5. Place the chickpeas in a sieve and rinse them under running water.
  6. 6. Let the chickpeas drain well in the sieve.
  7. 7. Place the ground meat in a large bowl.
  8. 8. Add half of the diced onions to the ground meat.
  9. 9. Add the finely chopped garlic to the meat mixture.
  10. 10. Add the egg, breadcrumbs, salt, and pepper.
  11. 11. Mix all the meatball ingredients thoroughly by hand.
  12. 12. Shape the mixture into small balls with a diameter of about 2 centimeters.
  13. 13. Heat 1 tablespoon of oil in a pot over medium heat.
  14. 14. Add the remaining onions and garlic to the hot oil.
  15. 15. Sauté the onion and garlic mixture for about 1 minute.
  16. 16. Add the Ras el Hanout spice and the rice to the pot.
  17. 17. Deglaze the mixture with the tomatoes and the broth.
  18. 18. Cover the pot and let the soup simmer for about 10 minutes.
  19. 19. Place the yogurt in a small bowl.
  20. 20. Mix the yogurt with the prepared herbs.
  21. 21. Season the herb yogurt with salt and pepper to taste.
  22. 22. Heat 2 tablespoons of oil in a frying pan over high heat.
  23. 23. Fry the meatballs in the pan for about 5 minutes.
  24. 24. Turn the meatballs regularly until they are browned all over.
  25. 25. Add the drained chickpeas to the tomato soup.
  26. 26. Add the fried meatballs along with their pan juices to the soup.
  27. 27. Season the finished soup with salt, pepper, and a pinch of sugar.
  28. 28. Serve the soup on plates.
  29. 29. Add a spoonful of herb yogurt as a topping.
  30. 30. Enjoy your meal!

Nutrition per serving