Description
This recipe yields 4 servings.
Ingredients
- 1/2 cup quick-cooking rice cereal (1/2 minute to cook)
- 1 cup minced onion
- 2 tbl minced garlic
- 1 1/2 tbl Tomato Paste
- 6 cup Beef Broth
- 2 tbl long-grain white rice
- 3/4 lb ground lean (7% fat or less) beef
- 1/2 tsp salt - (about)
- 1/4 tsp freshly-ground pepper - (about)
- 1/4 cup chopped fresh Mint Leaves
- 2 tbl chopped parsley
- 2 tbl Lemon Juice
Directions
- Mix rice cereal with 1/3 cup cold water; let stand at least 5 minutes.
- Meanwhile, in a 5- to 6-quart nonstick pan, stir half the Onion and 1 teaspoon garlic over medium-high heat until limp, about 4 minutes. Stir in tomato paste, broth, and rice. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until rice is tender to bite, 12 to 15 minutes.
- As rice cooks, mix Beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Mix half the Beef mixture with one-fourth of the rice cereal mixture, remaining Onion and garlic, 1 tablespoon mint, and parsley.
- In a food processor, whirl remaining Beef mixture and remaining rice cereal mixture until it is a sticky paste.
- Shape each of the meat mixtures into 4 oval pieces. In your palm, flatten 1 piece of the Beef paste until it's 1/4-inch thick. Lay a coarse-Beef oval over the thin piece and fold paste around it, shaping into a 3-inch-long football.
- Repeat to form each meatball, and as shaped, drop into simmering broth.
- Simmer over low heat, covered, turning meatballs once, until no longer pink in center (cut to test), about 10 minutes.
- Add lemon juice, remaining mint, and salt and pepper to taste. Ladle meatball soup into bowls.