'3 chopped onions'
1/4 cup of olive oil'
750 g of ripe tomatoes'
1 liter of beef or chicken broth
Salt and black pepper to taste
1 teaspoon of ground cumin
1 tablespoon of paprika
1/2 cup of uncooked rice
1 small cauliflower floret
For the meatballs:
400 g of ground beef
1 egg
1 small onion, finely chopped
Salt and black pepper to taste
1/4 cup of all-purpose flour
Chopped parsley
'3 chopped onions'
1/4 cup of olive oil'
750 g of ripe tomatoes'
1 liter of beef or chicken broth
Salt and black pepper to taste
1 teaspoon of ground cumin
1 tablespoon of paprika
1/2 cup of uncooked rice
1 small cauliflower floret
For the meatballs:
400 g of ground beef
1 egg
1 small onion, finely chopped
Salt and black pepper to taste
1/4 cup of all-purpose flour
Chopped parsley
Fry the onions in olive oil until they are translucent
Wash the tomatoes, blend them with broth, and strain the mixture
Combine this mixture with the cooked onions and bring to a boil
Then reduce heat and simmer for 15 minutes
Season with salt, black pepper, cumin, and paprika to taste
Add rice and cook, stirring occasionally, over low heat for 15 minutes
Wash and chop the cauliflower into florets
Cook in boiling salted water for 15 minutes and set aside
Make the meatballs: Mix well and knead with your hands the ground beef, egg, chopped onion, salt, and black pepper
Add any remaining liquid and mix well
Form small meatballs and coat in flour
Add the meatballs to the soup, cover, and simmer without stirring for 15 minutes
Stir well and add the cauliflower
Simmer for an additional 10 minutes, occasionally stirring gently
Season with parsley and serve
Distribute approximately 4 portions.
