Meatball and pumpkin soup
Time: 20 mins
Cost per serve: $4
500gm minced beef, lamb or chicken
1 large or 2 small eggs
1 red onion, very finely chopped
2 cloves garlic, finely chopped
1/2 cup dry bread crumbs
1 tsp salt
Lots of freshly ground black pepper
1/2 cup long grain or brown rice
4 spring onions finely chopped
2 Tbsp fresh dill or 1 tsp dry
6 cups chicken or beef or vege stock (depending on what meat you use)
3 medium sized zucchini diced
Into a bowl combine beef, eggs, onion, breadcrumbs salt and pepper. Shape into meat balls.
Heat oil in large pot then brown meatballs on all sides.
Add rice, spring onions and half the dill along with stock and simmer.
Reduce heat to low, cover and cook until rice tender. Take about 25 minutes and a bit longer for brown rice.
Add zucchini and cook 5 or so minutes.
Serve garnished with remaining dill.
(TX: 29 June 2011)