Tomato soup with rice and meatballs
The tomato soup is based on a simple tomato soup, but it also rice and meatballs are processed. Maybe it will taste good.
Ingredients for about 4 people
- 1000 ml of passed tomatoes (2 Tetrapaks à 500 ml)
- 600-800 g of fresh coarse sausage (or 600 - 800 g of spiced mett)
- 250 g dry loose rice (it goes also cooking bag rice)
- 1-2 tablespoons vegetable oil, z. B. rapeseed oil
- 1-2 onions, cut and diced, or 60-120 g of finely diced onions
- 200 ml whipped cream (cup or tetrapak)
- 500 ml broth
- 500 ml of water
- Spices as you like (eg salt, pepper, oregano, etc.)
Total cost: about 6.00?. The amount is enough for about 4 people (depends on the appetite).
preparation
- For preparation, the onion is peeled and diced.
- Then, from the sausages (from the shell / the intestine) small, about 3 cm thick pieces pressed out and placed on a plate. By using bratwurst, you save the shaping of the whole meatballs, the leftover, empty sausage gut is in the trash. Alternatively, instead of sausages, take spiced mett and then make this into small, 3 cm thick balls.
- Now in a 5 liter pot, the water is boiled together with the stock (broth / tomatoes). At the same time the onions are lightly sautéed with the vegetable oil (only let it turn glassy, DO NOT sear brown!). The pan contents are then placed completely in the 5-liter pot. Now also the meatballs are added.
- Now the whole thing is simmered for 40 minutes at low temperature (flock setting of 1.5 of 3 stages), in order to go through the meatballs well (important for minced meat!). From now on it is stirred at least every 10 minutes so that nothing burns or starts.
- While the soup is simmering, the rice is precooked. If you cook it right in the soup, it will give off too much starch, and the soup will become too thick (and then burn too).
- After about 40 minutes, the precooked rice is added to the soup and the soup is boiled briefly again. Then the soup with the spices is tasted as desired. For me, a mixture of 0.8 g of pepper, 0.8 g of oregano and 1.5 g of salt has been proven. That's a matter of taste.
- Finally, the cream is added, it significantly reduces the fruit acid of the tomatoes out of the soup and makes the soup milder. Who likes the acid, can also omit the cream.
- You can now serve the soup directly, or even let it rest for 2 hours and then eat. Then it tastes even better. The soup stays in the fridge for another two days.
- The soup can be tasted at will with other spices, z. B. Basil, etc. In addition, the amount can be arbitrarily reduced or expanded. Just use less or more ingredients.
