Vegetable Soup with Rice Meatballs

Ingredients

• 450 g ground beef
• 6 tbsp cooked rice
• 1 tsp paprika powder
• nutmeg
• Salt
• pepper from mill
• 2 tbsp flour
• 800 ml water
• 2 beef bouillon cubes
• 0.5 bunch spring onions
• 2 yellow bell peppers
• 3 Carrots
• 4 ripe tomatoes
• parsley (finely chopped)
• 1 egg
• juice of 1 lemon

Instructions

1. 1.

   Mix the ground beef with rice, paprika powder, nutmeg, salt and pepper. Then form small balls about 2.5 cm in diameter and coat them lightly in flour.

2. 2.

   Wash, trim and finely chop the spring onions. Wash the bell pepper, halve it, remove seeds and cut into small pieces. Peel carrots and slice them. Wash tomatoes, blanch, peel, halve and dice them.

3. 3.

   Add water, bouillon cubes, spring onions, bell pepper, tomatoes and carrots to a pot. Bring to a boil, reduce heat and simmer covered for about 30 minutes. Season with salt and pepper. Add the meatballs and simmer covered another 20 minutes until the meat is cooked through. Add parsley in the last 5 minutes of cooking.

4. 4.

   Just before serving whisk the egg with lemon juice. Stir in 2 tbsp of hot soup, then return to the pot and stir constantly to thicken (do not let it boil!). Season again with salt and pepper and serve hot.