Spicy tomato soup with meatballs
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 520, total fat 22 G., saturated fats 6 G., proteins 37 G., carbohydrates 43 G., fiber 6 G., cholesterol 87 mg, sodium 976 mg, sugar 8 G.
Calories 520, total fat 22 G., saturated fats 6 G., proteins 37 G., carbohydrates 43 G., fiber 6 G., cholesterol 87 mg, sodium 976 mg, sugar 8 G.
This hearty tomato meatball soup, similar to a thick stew, is packed with aromatic spices like cinnamon, cumin, and allspice, perfect for warming you up on a chilly fall day. It's delicious on its own, but try it with a dollop of Greek yogurt. Serve with chopped fresh cilantro and lavash bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 onion, cut in half
- 600 g lean ground beef
- 4 tsp ground cinnamon
- 1 tsp ground cumin
- 1 teaspoon ground allspice
- 3 tablespoons extra-virgin olive oil
- 1 lemon, cut in half
- 3 carrots, diced
- 1 can (800 g) of canned chopped tomatoes
- 1 liter of lightly salted chicken broth
- 1 package (280 g) of frozen cooked rice
We recommend
Recipes with similar ingredients: rice, meatballs, tomatoes, carrot, ground beef, allspice, cumin, cinnamon
Cooking the dish according to the recipe:
- Grate half an onion into a medium bowl, collecting any juices. Add the ground beef, 2 teaspoons cinnamon, cumin, allspice, and 3/4 teaspoon each salt and black pepper; mix well. Form into 24 meatballs (about 1 tablespoon each).
- In a large Dutch oven or other heavy-bottomed saucepan, heat 2 tablespoons of olive oil over medium-high heat. Add the meatballs and cook, turning occasionally, until golden brown, about 6 minutes. Transfer the meatballs to a plate. Wipe the pan dry with a paper towel.
- Dice the remaining onion half. Cut one of the lemon halves into 4 wedges and juice the other half. Heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat. Add the onion and carrot and cook, stirring, until they begin to soften, about 4 minutes. Season with salt and pepper. Add the remaining 2 teaspoons of cinnamon and cook, stirring to coat, for 1 minute.
- Add the tomatoes, chicken broth, rice, and meatballs to the pot. Bring to a boil, then reduce the heat and simmer until the meatballs are cooked through and the soup has thickened, 8-10 minutes. Remove from the heat and stir in the lemon juice, salt, and pepper to taste. Ladle the soup into bowls. Serve with lemon wedges.
Categories:
Similar recipes
