Tomato Rice Meatball Veggie Soup

Tomato Rice Meatball Veggie Soup

With the snow falling today, thoughts of a nice hearty homemade soup was on my mind. One of the greatest things about homemade soups is that you can use up some of the veggies that are past their prime for salad eating but perfect for soups. This tomato rice soup has extra veggies and meatballs to make it a little heartier.  If you are feeding a large family, you can easily double the soup recipe.

Ingredients

  • 1 Tablespoon butter
  • 1 medium size cooking onion, diced
  • 1 clove garlic, minced
  • 1-2 celery sticks, diced
  • 1-2 carrots, peeled and diced
  • 2 small potatoes, peeled and diced
  • 1 946 ml tetra pack (5 cups) stock  ( I used turkey stock, but you can use chicken, beef or vegetable stock)
  • 1/2 cup rice (I used a short grained brown rice in this pot, but you can use any kind you like)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Spike (or you can substitute your seasoning of choice)
  • 1 398ml can diced tomatoes
  • 1/2 lb.lean hamburger meat
  • 1/2 cup frozen peas

Directions

  1. Prepare all the vegetables, peeling and dicing.
  2. Melt the butter into the soup pot and add the diced onion, garlic and celery. Sautee for about 5 minutes over medium heat. This process is the key to making great flavored homemade soups.
  3. Add the soup stock, and chopped carrots and potatoes along with the uncooked rice. Stir together and bring to a boil then turn to a simmer and let cook for 30 minutes. Season with the salt and pepper and do a taste test. Adjust to your liking.
  4. Add the canned diced tomatoes and stir in. Let simmer for 10 more minutes.
  5. While the soup is simmering, cook your hamburger as 1-inch meatballs in a frying pan until they are cooked through and no pink shows. Add to the soup along with the frozen peas. Add one additional cup of water if the soup seems to be too thick.
  6. Bring to a boil, then shut off. The soup is now ready to eat now or later! Enjoy.

 

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