Meatball and Rice Soup
The simple soup with meatballs, rice, vegetables, potatoes, and seasoning.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 5 servings
- 1 lb ground pork
- 1 1/2 tsp salt, ⅓ tsp pepper, ⅓ tsp Vegeta*
- 14 cups water
- 6-8 medium potatoes, cubed
- 1 cup long grain rice (I use Uncle Ben's)
- 1 large cooking onion, chopped fine
- 2 carrots, shredded
- 3 Tbsp oil ( I use Canola)
- 1 medium tomato
- 3 Tbsp ketchup
- 1 ½ Tbsp sour cream
- 2 tsp salt
- 2 tsp Vegeta*
- ½ tsp pepper
- Fresh herbs
Add 14 cups water to a large pot on high heat.
Cube potatoes. Rinse rice under cold water until the water runs clear.
When water comes to a boil; add the potatoes and rice. Cook 15 minutes over high heat. Remove anything that floats to the top (white starch from potatoes).
Mix all of the ingredients for the meatballs; shape into about 24-28 meatballs. Add to pot. Cook about 10-12 minutes. (Until rice and potatoes are be just about ready).
Remove skin from tomato. I just make two slashes on top, put the tomato in a cup and pour hot water over it. Give it about a minute and the skin will peel off. Shred tomato, set aside.
Chop onion and shred carrots; add to a large skillet with 3 Tbsp oil. Sauté on med/high heat until soft (about 8 minutes).
Add tomato, ketchup and sour cream to skillet. Let it cook on med heat for another minute. Add to pot.
Add the rest of the seasoning (add additional seasoning to taste if necessary). Add your favorite chopped herbs (fresh or frozen). Cook another few minutes (just until potatoes and rice and completely cooked.)
Calories: 642kcal | Carbohydrates: 70g | Protein: 25g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 1611mg | Potassium: 1577mg | Fiber: 8g | Sugar: 5g | Vitamin A: 4380IU | Vitamin C: 36.6mg | Calcium: 164mg | Iron: 10.2mg