Tomato soup with meatballs

Name: Tomato soup with meatballs
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Long grain rice; 7-10 Tbsp Salt; 1 medium onion; 1 Garlic clove; 250 g Minced beef; 1 TABLESPOON Breadcrumbs; 1 TABLESPOON Low-fat curd; 7-10 Tbsp Pepper; 1 TABLESPOON Oil; 1 can(s) (850 ml) Tomatoes; 1 TABLESPOON Vegetable broth; 1 collar Spring onions; 2 medium-sized tomatoes; 1 pinch Sugar

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Long grain rice
7-10 Tbsp Salt
1 medium onion
1 Garlic clove
250 g Minced beef
1 TABLESPOON Breadcrumbs
1 TABLESPOON Low-fat curd
7-10 Tbsp Pepper
1 TABLESPOON Oil
1 can(s) (850 ml) Tomatoes
1 TABLESPOON Vegetable broth
1 collar Spring onions
2 medium-sized tomatoes
1 pinch Sugar

Directions

1
Put rice in 200 ml of boiling salted water. Cover and cook over low heat for about 20 minutes
2
Peel and chop the onion and garlic. Knead half of each with minced meat, breadcrumbs and quark. Season with salt and pepper. Shape into balls
3
Heat the oil in a large pot. Fry the balls in it for about 10 minutes. Take out. Sauté the rest of the onion and garlic in the frying fat. Add tomatoes and juice, approx. 1/4 l water and stock. Bring everything to the boil, cover and simmer for about 15 minutes
4
In the meantime clean and wash the spring onions and cut them into fine rings. Wash and quarter the tomatoes. Puree the soup in a pot if necessary. Add spring onions and tomato pieces and simmer for about 5 minutes. Heat rice and balls in the soup. Season to taste with salt, pepper and sugar