Description

Eggplant soup with meatballs and rice
Our family all like eggplant. And ready to eat them often and even the first one! Here, for example, in this soup, with celery instead of potatoes and juicy meatballs.

Ingredients

  • Figure

    1 cup

  • Minced meat

    300 g

  • Chicken egg

    1 piece

  • Celery root

    150 g

  • Carrots

    1 piece

  • Red sweet pepper

    1 piece

  • Eggplant

    1 piece

  • Leeks

    0.5 piece

  • Tomatoes pureed

    300 ml

  • Broth

    1500 ml

  • Olive oil

    2 Tbsp

  • Spices

  • Salt

Cooking

step-0
Wash rice and put to boil until soft. I love in soups to take short-grain rice, and from the Kuban Mistral I was completely satisfied.
step-1
Add two tablespoons of the cooled rice to the minced meat, salt, beat the egg and knead well. Roll with wet hands small meatballs.
step-2
Chop the celery, carrot and sweet pepper into small cubes. Leeks cut lengthwise and slice thinly. Eggplant remove skin and cut into cubes. In Tolstoganova pan, heat olive oil and put the celery and carrots. Sauté, stirring occasionally, until light gold.
step-3
Add the leeks and pepper. To cook 3 minutes. Add eggplant and cook, stirring, for 5 minutes.
step-4
Pour in pureed tomatoes. My summer blank from the reduced twisted tomato with celery and onions. You can take the tomatoes in their own juice and put it in a blender along with the juice. Simmer for 5 minutes.
step-5
Pour broth or water, bring to boil and gently lay meatballs. Bring to boil and reduce the heat. Cook for 5 minutes.
step-6
Add to the soup the rice, cook for 3 minutes.
step-7
Season the soup with salt, herbs, stir and turn off. Let stand under cover for 20 minutes.
step-8
Serve hot with fresh greens.
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