Meatball and Rice Soup

1. 1 Ground pork and beefpack 500 g ≈ $7.01 70 g
2. 2 Long-grain ricepack 800 g ≈ $1.94 45 g
3. 3 Potatoes≈ $2.19 per kg 50 g
4. 4 Onions≈ $1.60 per kg 25 g
5. 5 Tomato pastepack 140 g ≈ $1.00 15 g
6. 6 Sunflower oil 5 ml
7. 7 Fresh mintpack 30 g ≈ $2.20 5 g
8. 8 Dillpack 50 g ≈ $1.80 5 g
9. 9 Butterpack 180 g ≈ $1.58 5 g
10. 10 Salt 2 g
11. 11 Ground black pepper 1 g
12. 12 Tomatoes≈ $4.67 per kg 85 g
13. 13 Bay leaves 1 g

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

Method

1. Finely chop the onion⁴, mix half with ground¹ meat, 15 g rice, half the salt, black pepper, and half the chopped mint. Knead and roll into 2–3 cm meatballs.

2. Bring 500 ml water to a boil in a pot with a bay leaf, add the meatballs, and simmer for 15 minutes, skimming foam.

3. Add diced potatoes³ and the remaining rinsed rice, simmer for 15 minutes.

4. Sauté the remaining onion⁴ in sunflower oil for 3 minutes, add grated tomatoes⁵ and tomato¹² paste, and cook for 5 minutes until thickened.

5. Stir the tomato⁵ base into the soup, season with salt, and simmer for 5 minutes, then add butter⁹.

6. Top with chopped dill⁸ and remaining mint, add black pepper, and let steep for 5 minutes.

In short

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