Chicken and Rice Meatball Soup This soup is a staple meal in many homes in Moldova. It is easy to prepare, and so very delicious. The flavours are light and the ingredients are simple, making this the perfect dish to make for a large group of people at minimal expense.
Ingredients (recipe serves 8) Meatballs 600g of chicken mince ¾ cup long grain white rice (uncooked) 1 egg ½ teaspoon sweet paprika ¼ teaspoon dried dill ¼ teaspoon dried parsley 1 teaspoon salt Soup Base 4 tablespoons olive oil 12 cups chicken stock (or water and stock cubes) 2 brown onions chopped half a large bunch of celery chopped (including leafy parts) 3 carrots (peeled and chopped) 4 cloves of garlic (finely minced) 4 tablespoons fresh dill (rough chopped)
Directions • • • • • • • • • • • •
Prepare the vegetables for the soup base (peel and chop) Heat a soup pot to medium heat and add olive oil. Sauté carrots, onion and celery until onions turn translucent and carrots take on some colour. Add garlic and cook for another minute. Add stock and dill to the pot and bring to the boil. Prepare meatballs while stock is heating. Thoroughly mix all the ingredients for the meatballs together in a large mixing bowl with your hands or a wooden spoon. Form meatballs using a tablespoon measure. Gently drop meatballs into boiling stock one at a time and reduce heat to a simmer. Simmer partially covered for 20-30 minutes or until rice inside of meatballs is cooked through (depending on size of meatballs you may need to cook for 35 minutes). Taste and adjust seasoning, add salt and pepper as desired. Allow to cool for 10 minutes before serving. Garnish with fresh dill and a wedge of lemon.
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