Rice Soup with Meatballs

5 from 7 votes
Prep Time 30 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 75 g Basmati rice
  • 275 ml Water
  • 0,5 tsp Salt
  • 0,5 tsp Ground turmeric


  • 275 g Ground beef
  • 50 g 1 Onion
  • 50 g 1 piece of ginger
  • 1 clove of garlic
  • 1 yellow chilli pepper
  • 1 spring onion
  • 1 Egg
  • 2 tbsp Breadcrumbs
  • 1 tsp Dark soy sauce
  • 0,5 tsp Chili oil
  • 4 big pinches Coarse sea salt from the mill
  • 2 hefty pinches Freshly grated nutmeg

Rice soup with meatballs:

  • 1 liter Rice soup with meatballs:
  • 1 finely chopped spring onion
  • 1 tbsp Sherry
  • 0,5 tbsp Light soy sauce
  • 10 piece Meatballs


  • Boiled basmati rice
  • Coriander flakes



  • Bring basmati rice (75 g) in salted water (275 ml water / ½ teaspoon salt) and ground turmeric (½ teaspoon) to the boil, stir and cook on the lowest level for about 20 minutes.


  • Peel and dice the onion. Peel and finely dice the ginger and clove of garlic. Clean / core the chilli pepper, wash and finely dice. Clean and wash the spring onions and cut into fine rings. All ingredients (275 g beef meat, onion cubes, ginger cubes, garlic cloves cubes, chilli pepper cubes, spring onion rings, 1 egg, 2 tablespoons breadcrumbs, 1 teaspoon dark soy sauce, ½ teaspoon chili oil, 4 big pinches of coarse sea salt from the mill and 2 big pinches of freshly ground nutmeg .) in a bowl and mix / knead well.

Rice soup with meatballs:

  • Put the vegetable stock (1 liter) in a saucepan, add the sliced ​​spring onion, sherry (1 tbsp) and light soy sauce (½ tbsp) and heat everything. Shape meatballs (approx. 10 pieces) with moistened hands and slide them into the hot stock. Simmer everything for about 10 minutes / let it boil gently.


  • Fill the soup with meatballs into deep plates, add rice and garnish with korian leaves, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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