Ingredients...
750g mince pork or mince beef
1 egg
10g dill, chopped
10g parsley, chopped
75g long grain rice, uncooked
75g breadcrumbs
1g salt
1g black pepper
For Soup
30ml olive oil
250g onion, chopped
150g carrots, peeled & chopped
100g celery, chopped
Salt and pepper to taste
30g tomato puree
2 tbsp tomato paste
2 litres water
32g Essential Cuisine Chicken Stock Mix
45ml lemon juice
50g spinach - chopped
1 egg beaten
parsley for garnish
Method...
- In a bowl add all the meatball ingredients together and mix well. Shape into meatballs. You should get about 50 meatballs, depending on how big you make them. Place meatballs in fridge until ready to add to soup.
- Heat the olive oil in a heavy bottom pot over a medium heat. Add the onions, carrots and celery to the pot and cook for about 5 minutes or until the onions soften and are translucent.
- Season with salt and pepper. Stir in the tomato paste, then add the Essential Cuisine Chicken Stock Mix and water. Bring to a boil then add the meatballs one at a time.
- Cook for about 10 minutes or until the meatballs are cooked through, they will rise to the top when they are done. Season with salt and pepper, then add the lemon juice and spinach.
- Very slowly pour in the egg in a steady stream. To make shreds, stir the egg rapidly in a clockwise direction for one minute. Cook for another minute then garnish with parsley.
- Serve hot with a bit of sour cream.