How To Make Meatball Soup With Rice

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground pork

Ground turkey is leaner, while ground pork is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, and water with seasoning is cost-effective.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide fiber, while crushed crackers can be cheaper.

rice

🥗Healthier: quinoa

💰Cheaper: pasta

Quinoa is higher in protein, while pasta can be a more economical option.

Dice green peppers and half of the onion for the meatballs, reserving the other half for the soup.

Sprinkle beef seasoning on the diced veggies.

Combine 2.5-3 pounds of ground beef with the diced veggies in a bowl without any egg or bread crumbs.

Mix the beef and veggies thoroughly, ensuring even seasoning throughout.

Form large meatballs, larger than typical spaghetti meatballs, and brown them lightly in a pan.

Prep the remaining half of the onion and chop the carrots for the soup.

Heat a deep pot and sweat the chopped peppers, onions, and carrots together.

Create a paste with a little over a cup of flour and Le Choy soy sauce.

Add water to the paste to create a gravy, mixing until smooth.

Add the gravy mixture to the pot with the veggies and broth, stirring to combine.

Let the gravy cook down on a slow simmer to eliminate the flour taste.

Remove the meatballs from the pan to avoid overcooking and ensure they remain tender.

Add the cooked meatballs back to the pot with the sauce and veggies, ensuring they are not left too long to avoid becoming tough.

Ladle the finished soup into bowls for serving.

Cooking Techniques

Equipment Needed

Spice Level: