Soak the bread in the milk. Place all the ingredients for the meat balls in a deep pan; include the milk and bread. Mix all the ingredients by hand very well. Make small meat balls rotating your hands in a circular motion making meat balls of the size 1 inch to 1 1/2 inches. Bake meat balls for 20 minutes at 400 degrees F. Set aside. Soup preparation: Place vegetable oil in a saucepan over medium heat. Add the garlic, onions and bell pepper. Cook until onions are soft. Add the water, diced tomatoes, rice and spices. Bring to hard boil. Carefully add the meat balls, carrots and zucchini to the boiling soup. Lower the heat to a slow boil and cook until rice is soft, approximately 35 to 45 minutes. Add more water if necessary.
Important changes are to half the pepper in the meatballs (I used pork), 2 quarts chicken stock with 1 quart beef stock, add one potato, 4 not 3 tomatoes, 1/2 cup rice in the soup, 1/2 the pepper in the soup, and cut bigger chunks for the veggies. Love this recipe.
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|Serving Size: 1 Serving (260g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 312 (53%)|
|Amt Per Serving||% DV|
|Total Fat 34.6g||46 %|
|Saturated Fat 11.9g||60 %|
|Monounsaturated Fat 13g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 148.7mg||46 %|
|Sodium 174.9mg||6 %|
|Potassium 477.8mg||13 %|
|Total Carbohydrate 42.9g||13 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 40.1g|
|Protein 24.5g||35 %|
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Calories per serving: 585
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