Soup with meatballs and rice 1

Hearty, tasty, home-like cozy ... All this is about our soup with meatballs and rice. Interestingly, the taste of the dish will vary greatly depending on the composition of the minced meat.

Ingredients

• For soup:
• medium-sized onion - 1 pc.
• medium-sized carrots - 1 pc.
• broth - 1.3 l
• olive oil - 2 tablespoons l.
• round grain rice - 75 g
• dill - 5 branches
• salt, freshly ground black pepper - to taste
• For the meatballs:
• white bread - 2 slices
• milk - 100 ml
• small onion - 1 pc.
• minced meat - 350 g
• salt, freshly ground black pepper - to taste

Directions

1. Prepare the minced meatballs. Cut off the crust from slices of white bread, place the crumb in a bowl, cover with milk and leave for 10 minutes. Peel the onion and chop very finely.
2. Place the meatballs in a large bowl. Add the onion and squeezed white bread crumb. Season with salt, pepper and stir. Cover with cling film and leave at room temperature for 30 minutes.
3. Make soup. Peel the onion and chop finely. Wash the carrots, peel and cut into thin slices. Pour the broth into a saucepan and bring to a boil.
4. Heat the olive oil in a skillet and brown the onions over medium heat. Add carrots, stir and cook for another 5 minutes. Transfer the vegetables from the skillet to the stock and cook for 5 minutes.
5. Remove the foil from the minced meat bowl. With wet hands, shape into small balls of meatballs (slightly larger than a walnut). Place in vegetable stock and bring to a boil.
6. Add rice. Bring to a boil again. Cook for 10 minutes while stirring. Wash and dry the dill. Remove the coarse stems, chop the remaining greens. Pour the soup into bowls. Add dill to each and serve.