Meatball Soup

1. 1 Ground pork and beefpack 500 g ≈ $7.10 100 g
2. 2 Potatoes≈ $2.15 per kg 100 g
3. 3 Carrots≈ $1.50 per kg 40 g
4. 4 Onions≈ $1.60 per kg 40 g
5. 5 Long-grain ricepack 800 g ≈ $1.96 25 g
6. 6 Sunflower oil 8 ml
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Salt 2 g
9. 9 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Prepare: rinse the rice and potatoes², peel the onion⁴ and carrot³; cube the potatoes and carrot into 1 cm pieces, finely chop the onion; season the meatballs with salt and pepper to taste; heat a medium pot over medium heat.

2. Pour 500 ml of water into the pot and bring to a boil over medium heat; add the rice and potato² cubes and simmer for 10 minutes, stirring to prevent sticking.

3. Drop the meatballs into the boiling water with rice and potatoes² and simmer over medium heat for 10 minutes; the meatballs will rise to the surface; check their doneness by taste and color inside.

4. Add the sautéed onion⁴ and carrot³, season to taste, and bring to a boil; simmer over medium heat for another 5 minutes until the vegetables are tender and the meatballs are fully cooked.

5. Check the seasoning, add water if needed to reach the desired broth consistency; remove from heat and let steep, covered, for 5 minutes.

6. To serve: ladle into bowls, sprinkle with fresh dill⁷; serve with bread, garnish with extra greens if desired.

In short

• In the planner this dish is cooked for two days: reheat on day two.