John Myers
Pea Soup with Difference – with Rice and Meatballs
The perfect pea soup with difference – with rice and meatballs recipe with a picture and simple step-by-step instructions.
- 600 g Green frozen peas
- 2 Cup Rice
- 1000 g Mixed minced meat
- 2,5 liter Vegetable broth
- 1000 g Processed cheese
- Salt
- Pepper White
- Put on 2 cups of rice with a little less than twice the amount of water, put the lid on and switch off the stove as soon as the rice starts to boil. But leave the pot on the plate. Do not remove the cover.
- In the meantime, form bite-sized balls from the minced meat.
- Put the peas on top with the cold vegetable stock and cook for six to eight minutes.
- Remove half a liter from the hot broth and dissolve the processed cheese in it with the whisk. Add to the pea broth again. Briefly bring to the boil.
- Check the rice. It is done when air holes have formed in it and the water has been completely absorbed. Possibly. check if there is still water on the floor.
- Gradually add the rice to the processed cheese and pea soup until the desired soup consistency is achieved. There should be plenty of broth left over so that there is room for the meatballs later. Briefly bring to the boil.
- Take the saucepan off the stove and put the meatballs in it. Let it steep in the soup (10 to 25 minutes depending on the size of the balls). Sprinkle with parsley before serving.
- Of course, processed cheese is not particularly healthy, but I’ve tried various possible alternatives, sour cream, cream, etc., but then the soup tastes more like rice pudding. In my variant above, however, it is very tasty and not as heavy as the conventional pea soups.
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