Quick tomato soup

Ingredients for 6 servings:

• 700 g minced meat, mixed
• 2 liters of tomato juice
• 1 vegetable onion(s)
• 6 tbsp sunflower oil
• ½ cup rice, uncooked (one cup with 250 ml content)
• 180 g soup noodles (e.g. fork spaghetti)
• 1 tsp salt
• 1 tsp black pepper
• 2 tsp sugar
• 1 tsp sambal oelek
• 100 g cream
• n. B. Garlic clove(s), approx. 3 – 4
• 1 tbsp oregano, dried

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Tomato soup, minced meat, oregano

Pour the oil into a large pot and sauté the finely chopped onion. Then add the ground beef and fry over low heat until it’s crumbly but not overcooked. Then pour on the 1/2 cup of rice, followed immediately by the 2 liters of tomato juice. Bring everything to a boil and simmer for 20 minutes, until the rice is tender. Meanwhile, bring a separate pot of salted water to a boil and cook the 180g spaghetti until al dente. Drain, refresh, and add to the prepared tomato soup. Then add 1 teaspoon of salt, 1 teaspoon of pepper, and 2 teaspoons of sugar. Then add 1 teaspoon of sambal oelek (I always use 1 1/2 teaspoons because I like it spicy), the 3-4 cloves of garlic, and a heaped tablespoon of dried oregano. Finally, stir in 100g of cream (1/2 cup). That’s it. It’s currently our favorite soup, and my kids and husband are crazy about it.