Chalachaska soup with minced rice balls, potatoes and romaine hearts

Ingredients for 3 servings:

• 500 g minced meat, mixed
• 250 g rice
• 5 large potatoes
• 1 head of romaine lettuce
• 1 onion(s)
• 1 garlic clove(s)
• some salt
• some pepper
• some Maggi
• 1 tbsp, heaped tomato paste
• 1 tbsp ketchup
• some broth
• 2 ½ liters of water

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

spicy red soup

Cook the rice according to the package instructions, but not completely cooked. Peel the potatoes and cut into large pieces. Finely chop the onion and garlic. Combine the minced meat with the cooked rice, onion, and garlic and mix well; this is best done by hand. Season with salt, pepper, and Maggi to taste. Then form small balls, about the size of a ping-pong ball, between your palms. Cut the romaine lettuce into coarse strips. In a pot, combine 2.5 liters of water with tomato paste, ketchup, salt, pepper, and a little broth. Add the remaining ingredients, being especially careful with the minced rice balls, and cook for 30 minutes over medium heat. The balls are easier to stir once they have been swimming in the broth for a few minutes. This is when the soup develops its full flavor and can be seasoned to taste. If desired, garnish the soup with parsley. Serve with good farmhouse bread or a roll.