Tuscan soup with rice

Ingredients for 8 servings:

• 400 g minced beef
• 1 egg(s), size S
• 50 g breadcrumbs
• 2 tbsp paprika powder, sweet
• 1 tsp salt
• n. B. Pepper, black
• 1 large eggplant(s)
• 1 large zucchini
• 1 large onion(s)
• 3 cloves garlic
• 2 tbsp tomato paste
• 2 tbsp olive oil
• 1 ½ liters of water
• 500 g tomatoes, pureed, approx. 500 g
• 2 cups of whipped cream, each approx. 200 g
• 1 tsp sugar or sweetener of your choice
• 3 tbsp paprika powder, sweet
• 2 tbsp thyme
• 1 tbsp, sautéed rosemary
• 1 tbsp, leveled vegetable stock powder
• n. B. salt and pepper, black
• 2 balls of mozzarella
• 1 handful of fresh basil
• 250 g rice of your choice, e.g. brown rice, pre-cooked

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Pre-cook the rice. Cut the eggplant, zucchini, and onion into fairly small cubes. Chop the garlic. Set everything aside. Season the minced meat with egg, breadcrumbs, paprika, salt, and pepper, form into small balls, and fry well on all sides in olive oil in a pan. Add the meatballs to a large pot. Fry all the vegetables except the garlic in the same pan. After about 5 minutes, add the tomato paste and garlic, cook for another minute over medium heat, stirring constantly, and then add the vegetables to the meatballs. Now add the water, passata, and heavy cream, and season with the 3 tablespoons of paprika, thyme, rosemary, sugar, and vegetable stock powder. Bring everything to a boil, then reduce the heat to medium and simmer with the lid on for about 30 minutes, stirring occasionally. Finally, season the soup again with salt and pepper and add the pre-cooked rice. Cut the mozzarella into cubes and chop the basil. Ladle the soup into bowls, top with the mozzarella, and sprinkle with basil.