Tomato stew with meatballs

Name: Tomato stew with meatballs
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 Bread roll (from the previous day); 3 small onions; 400 g mixed minced meat; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Perennial celery; 4 big tomatoes; 3 colourful peppers; 2 TABLESPOONS Olive oil; 2 Bay leaves; 1 TABLESPOON Tomato paste; 800 ml Vegetable broth (instant); 150 g Long grain rice; 2 TABLESPOONS Oil

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 Bread roll (from the previous day)
3 small onions
400 g mixed minced meat
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Perennial celery
4 big tomatoes
3 colourful peppers
2 TABLESPOONS Olive oil
2 Bay leaves
1 TABLESPOON Tomato paste
800 ml Vegetable broth (instant)
150 g Long grain rice
2 TABLESPOONS Oil

Directions

1
Soak rolls in cold water. Peel onions. Chop one onion finely. Mix minced meat, diced onion, squeezed out roll and egg. Season with salt and pepper and form into small balls.
2
Clean, wash and cut the vegetables into small pieces. Keep some celery leaves. Cut the remaining onions into slices. Heat olive oil. Brown the onion slices in it. Add tomatoes, paprika and celery.
3
Season with salt, pepper and laurel. Stir in tomato paste. Deglaze with broth. Cover and cook for about 20 minutes. In the meantime, put rice in boiling salted water and cook for about 20 minutes at a mild heat, drain and finally add to the stew.
4
Fry the meatballs in hot oil all around for about 5 minutes. Season stew with salt and pepper. Add meatballs. Serve stew sprinkled with celery green.