Rice Soup with Meatballs

Ingredients

• 1 lb ground beef
• 1 medium onion
• 2 cloves garlic
• 1 medium zucchini
• 2 medium tomatoes
• ½ cup rice
• 6 cups chicken broth
• 1 inch ginger

Instructions

1. 1

   In a bowl, mix the 1 lb ground beef with 1/4 cup finely chopped onion, 1 minced garlic clove, and a pinch of salt and pepper. Roll into 1-inch meatballs.

2. 2

   Heat 1 tbsp olive oil in a large pot over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes. Remove and set aside.

3. 3

   In the same pot, add the remaining chopped onion, 1 minced garlic clove, and 1 inch grated ginger. Cook until fragrant, about 2 minutes.

4. 4

   Add the 2 chopped tomatoes and 1 diced zucchini. Cook for 3 minutes until slightly softened.

5. 5

   Pour in the 6 cups chicken broth and 1/2 cup rice. Bring to a boil, then reduce heat to low. Simmer for 15 minutes.

6. 6

   Return the meatballs to the pot. Cook for another 10 minutes, until the rice is tender and the meatballs are cooked through.

7. 7

   Season with salt and pepper to taste. Serve hot, garnished with fresh herbs if desired.

Tools you’ll need

• Large pot
• Mixing bowl
• Knife
• Cutting board
• Measuring cups and spoons

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