How to make
Grate the carrot and sauté it in a little oil or olive oil until it turns orange, then add the chopped onion and sauté again. Remove from heat.
Boil the rice (100 g) in water that should cover the rice. Simmer over low heat until it thickens and there is no water left in the rice. Usually the ratio of rice to water is 1:3.
Add the cooked rice to the minced meat, adding a finely chopped onion and 1 tsp. salt, a pinch of black pepper, 1 egg and knead everything. If the amount of rice seems too much, adjust it as you like it.
Prepare a free place on the table so that there is a place to put the meatballs - 70 to 75 pieces come out.
Put flour in a bowl and start forming the meatballs, during which time you have brought 3 liters of water with 2 tablespoons of salt to a boil in a 4-liter pot. Add the sautéd carrot and onion.
After making all the meatballs, start rolling them one by one in the flour and drop them into the boiling broth. Cook on low heat so that the balls do not fall apart.
Add the pre-washed rice to the soup and salt to taste.
After approximately 20 minutes, check whether the meatballs are cooked and turn off the heat. Let the soup rest for 5-10 minutes before adding the thickener.
Prepare the thickener by beating the egg, yogurt and a tablespoon of vinegar in a bowl and start adding from the hot soup one spoon at a time. Mix 10 spoonfuls like this, then add the mixture to the slightly cooled meatball soup and mix it again.
Season the meatsoup ball with savory herb and fresh parsley and put the lid on for 15 minutes.
If you like the recipe, try our other meatball soup recipes like this meatball soup for aficionados.
