Meatball and Rice Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
- 2 tsp salt
- soup:
- meatballs:
- 1 medium tomato
- 3 tbsp ketchup
- 1 lb ground pork
- fresh herbs
- 1/2 sp pepper
- 1 1/2 tsp salt 1/3 tsp pepper 1/3 tsp vegeta*
- 14 cups water
- 6-8 medium potatoes cubes
- 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 1/2 tbsp sour cream
- 2 tsp vegeta*
- Carbohydrate 28.6975096165853 g
- Cholesterol 6.30703125 mg
- Fat 2.64635556952934 g
- Fiber 5.12004523425756 g
- Protein 3.60366824561343 g
- Saturated Fat 1.30975443758212 g
- Serving Size 1 1 recipe (4082g)
- Sodium 731.178406655783 mg
- Sugar 23.5774643823277 g
- Trans Fat 0.306009066103608 g
- Calories 139 calories
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.)
