Meatball Soup

1. 1 Ground pork and beefpack 500 g ≈ $7.01 100 g
2. 2 Potatoes≈ $2.19 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 ≈ $1.94 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. Cut the potatoes² and carrots³ into 1 cm cubes, finely chop the onion⁴, and rinse the rice. Season the ground¹ meat with salt and pepper, mix well, and roll into 2 cm meatballs.

2. Bring 500 ml of water to a boil in a pot, add the rice and potatoes², and simmer for 10 minutes over medium heat, stirring occasionally.

3. While the soup cooks, heat oil in a pan and sauté the onion⁴ and carrots³ for 5 minutes until soft.

4. Add the meatballs to the boiling soup and simmer for 10 minutes over medium heat until they float and are fully cooked (no pink inside).

5. Stir in the sautéed vegetables, season with salt, and simmer for another 5 minutes until the potatoes² and rice are tender.

6. Remove from heat, let it sit covered for 5 minutes, then ladle into bowls and garnish with chopped dill⁷.

In short

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