Rice and Meatball Soup



Soup in the winter months is one of my favorite 'go to' comfort foods.  My mom used to always make this soup and after chatting to my sister, I think we have the right recipe.  And for some reason, we've had real winter since the beginning of December.  That is unusal for us living on the coast.
  • 3 quarts water
  • 2 cups cooked rice
  • 1 medium sliced onion
  • 2 stalks celery chopped
  • 1/2 cup green onions
  • 2 bay leaves
  • 1/2 dried red cayenne pepper
  • 1 tbsp. salt 
  • 1/4 tsp pepper
  • 2 tbsp fresh parsley used for garnish
Meatball Mixture
  • 1 pound ground lean beaf
  • 1 egg
  • salt and pepper to taste
  1. Cook the rice in advance.
  2. Prepare soup broth adding ingredients as listed.
  3. Let simmer for 20 minutes.
  4. Prepare meat mixture and form small meatballs.
  5. Drop them into the broth.
  6. Continue boiling for 15 more minutes and then allow to simmer.
  7. Just prior to serving add parsley as garnish

11 comments:

  1. 1/2 tsp red cayenne pepper, I'm guessing?

    ReplyDelete
  2. Red cayenne pepper comes in various forms, either powder, crushed or dried. I have started adding more cayenne pepper to my soups as it adds a bit more zip. I'd rather err on the lighter side and suggest to use 1/4 tsp red cayenne powder. One might need to experiment with the amounts knowing what your family tastes are.
    Google says that 1 cayenne dried pepper equals 1/8 teaspoon dried powder.

    ReplyDelete
    Replies
    1. I'm thinking the 1/2 red cayenne pepper would be a dried pepper.

      Delete
    2. Yes, it's a dried pepper...I've made my change on the ingredients list.

      Delete
  3. Oh - that soup sounds delicious and a wonderful winter comfort meal! We love rice soup.

    ReplyDelete
    Replies
    1. Oh, and so glad you are getting a good old fashioned winter there! Stay cozy.

      Delete
  4. so you don't precook the meatballs before adding them to the soup?

    ReplyDelete
    Replies
    1. Step four says to form your meatballs and then step five suggests to drop them into the soup broth.
      So please don't precook the meatballs before adding them to the soup. They would loose their flavor.

      Delete
    2. Thank you! I did see steps 4 and 5, but I couldn't picture raw meatballs in the soup. But if MGCC say to do it, I will do it! This soup will be on our menu next week :-)

      Delete
  5. I'm assuming we'll get a response from the recipe's author but I, too, think she meant to say ground cayenne. 1/2 teaspoon would be fine for me as I like things spicy; 1/4 teaspoon might be okay for others so use your best judgement

    ReplyDelete
    Replies
    1. I realize the cayenne pepper issue was a bit confusing. I made the changes to: 1/2 dried red cayenne pepper which equals to 1/8 or 1/4 tsp ground cayenne. You can use your own judgement according to how spicy you like things.

      Delete