Meatball Rice Soup
Ingredients:
1 egg
2 cloves garlic, minced
1 tsp dried oregano
1 lb ground beef or turkey
1/3 cup breadcrumbs
1/4 cup grated Parmesan cheese
1 tsp dried basil
Salt and pepper, to taste
For the Soup:
1 tbsp olive oil
1 large onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
6 cups chicken or beef broth
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup long-grain rice (uncooked)
1 tsp dried thyme
1 tsp dried parsley
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Directions:
Prepare the Meatballs:
In a large mixing bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper. Mix until just combined.
Roll the mixture into small meatballs, about 1 inch in diameter, and set aside.
Brown the Meatballs:
In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the meatballs in batches and cook until browned on all sides, about 5 minutes. Remove the meatballs from the pot and set aside.
Sauté the Vegetables:
In the same pot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
Add the minced garlic and cook for an additional minute, stirring constantly.
Simmer the Soup:
Pour in the broth and add the diced tomatoes, rice, thyme, and parsley. Stir well to combine.
Return the meatballs to the pot and bring the soup to a boil. Once boiling, reduce the heat to low, cover, and let simmer for 20-25 minutes, or until the rice is cooked and the flavors have melded.
Season and Serve:
Taste and adjust seasoning with salt and pepper as needed.
Serve hot, garnished with fresh parsley.
Cooking Time: 40 minutes