Soups know now season in our family. You can find a soup at our dinnertable every week, sometimes even more than once. As the temperature starts falling, we start yearning for more meaty flavors. This recipe is a speedy variation of Soup with meatballs. The variation is small but the difference in taste big. For the Soup in meatballs recipe, I use water or chicken stock and finish it with an egg & lemon sauce. This one is speedier. I cook the meatballs in beef broth and the soup is ready. Excellent quality beef broth is necessary.
- 1 pound (approximately half a kilo) minced meat
- 3 tablespoons rice (rinsed)
- 1 onion, pulped
- a little flour for coating
- 6-7 cups beef broth and 1 cup water
- 1 tablespoon butter
- salt and pepper to taste