Meatball Soup with Rice, Dream and Hope
Anyone who tells a lie has not a pure heart, and cannot make a good soup.
Ludwig Van Beethoven
We thought that summer came but unfortunately it’s not so warm out anymore. So I sit by my fireplace again and dream of ocean waves and the sea gulls flying overhead. We even decided to go to Cape Cod last weekend to feel “summer-is-around-the-corner” but it was pretty cold and windy there. So let’s just dream about warm days (it’s easy because it’s almost May). And while we’re dreaming we would need a hot and delicious soup.
Voila!
MEATBALLS:
- 1 1/2 lb. Meatloaf Mix: a blend of ground beef, pork and veal
- 1 egg
- 1/2 tsp. dry bread crumbs
- 1/4 tsp. salt
- 1 tbsp. chopped parsley
SOUP:
- 2 large carrots, peeled and sliced
- 2 large potatoes, peeled and diced
- 2 fresh bay leaves
- 1/2 cup long-grain white rice
- 1/4 c. chopped parsley
- 1 can beef broth
- salt, pepper and soy sauce to taste
Put carrots, potatoes, bay leaves into a soup pot and simmer gently for 30 minutes adding water as needed. Add beef broth and rice.
To make the meatballs, combine Meatloaf Mix, egg, bread crumbs, salt and parsley. Mix lightly; shape into small balls.
Add meatballs to vegetables and rice; simmer 20 more minutes.
Ladle soup into bowls and serve.
Other posts of mine you may like:
Loading…
About Me
Anna Yudin is a Food/Fashion Journalist and Photographer. She writes for different magazines and award winning websites, including GateHouse Media and Conde Nast Publications. Anna’s first article was “published” when she was 8 years old – in her own hand-written magazine for her family and friends. 