Recipe:
Ingredients:
1 tbsp oil (I use canola and corn oil)
2/3 cup white rice
4 tomatoes
2 eggs
2 medium garlic cloves
1/4 onion
Mint (1 tsp for the broth and 1 tbsp for the meatballs)
1 tsp salt
1tbsp chicken flavor bouillon
2 carrots
water (1 cup for the broth in the blender and 6 cups for the broth in the pot)
StepsÂ
- halve the tomatoes, mince the mint, half an onion (peeled) and place in a blender with 1 cup of water and 1 teaspoon of salt into the blender then blend it
- Preheat a pot with oil for 2 minutes
- Add blended mixture to the pot and bring to a boil
- Meanwhile prepare the meatballs by mixing the ground beef, eggs, mint, garlic, and chicken bouillon in a bowl (I mix it with my hands)
- Once mixture is boiling add 6 cups of water
- Roll about 1/2 inch sized meatballs (I use an ice cream scoop to make sure all my meatballs are evenly sized)
- Add the meatballs into the broth and boil for 20 min (with the lid on the pot)
- Prepare the vegetables by peeling the carrots and potatoes and cutting them into 1 inch pieces.
- Add vegetables into the broth and cook for another 20 minutes (with the lid on the pot)
- Serve and enjoy
Alma's Recipes 