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Pepper and Rice Soup with Meatballs

Name: Pepper and Rice Soup with Meatballs
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: German
Ingredients: 30 g bread rolls; 80 g onions, yellow; pinch of pepper, freshly ground black; 1 pc eggs; 1 tbsp capers; 125 g mozzarella; 2 tbsp olive oil; 1.5 tsp salt; 90 g shallots; 100 g sour cream (Schmand); 5 g thyme, fresh; 700 ml vegetable stock; 140 g basmati rice; 500 g tomatoes, passata; 450 g pointed peppers; 1 pc garlic cloves; 350 g minced meat, mixed; 0.5 tsp sweet paprika

Shared by CookAdapt · written for Monsieur Cuisine

Your Monsieur Cuisine does all 48 min for you

⁦30 min⁩Prep

⁦40 min⁩Cook

4Servings

Per serving · estimated

658 kcal33 g Protein56 g Carbs33 g Fat

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Servings

Ingredients

Instructions

Monsieur Cuisine · 7By hand · 6

Make breadcrumbs

Cut 30 g bread rolls by hand into coarse pieces, place in the mixing bowl and chop finely with the measuring cup inserted for 15 sec / speed 10. Repeat if necessary.

ChopTime00:15Speed10

Transfer breadcrumbs

Transfer the breadcrumbs from the mixing bowl into a bowl and set aside.

By hand

Chop the filling

Peel and quarter 90 g shallots, peel 1 pc garlic cloves, wash 5 g thyme and strip off the leaves, drain 125 g mozzarella and cut into 1.5 cm cubes. Place in the mixing bowl with 1 tbsp drained capers and chop with the measuring cup inserted for 10 sec / speed 6. Push down with the spatula.

ChopTime00:10Speed6

Mix the meat mixture

Add the breadcrumbs, 350 g minced meat, 1 pc eggs, 0.5 tsp salt and 1 pinch of pepper and mix with the measuring cup inserted for 1.5 min / speed 2 / reverse.

MixTime01:30Speed2Reverse

Shape the meatballs

Transfer the meat mixture, shape 24 small balls with damp hands and arrange them in the shallow steaming basket.

By hand

Clean the mixing bowl

Clean and dry the mixing bowl.

By hand

Chop the vegetables

Peel and quarter 80 g onions. Deseed, wash and roughly chop 450 g pointed peppers. Place both in the mixing bowl and chop with the measuring cup inserted for 8 sec / speed 5. Push down with the spatula and, if necessary, chop again for 5 sec / speed 5.

ChopTime00:08Speed5

Sweat the vegetables

Add 2 tbsp olive oil and sweat without the measuring cup for 4 min / 120 °C / speed 1.

SautéTime04:00Temp.120°Speed1

Steam the meatballs

Add 500 g passata, 700 ml cold vegetable stock, 0.5 tsp sweet paprika, 1 tsp salt and 2 pinches of pepper. Place the steaming basket with the meatballs on top, close and steam for 25 min / 120 °C / speed 1 (incl. approx. 10 min heating time), until the meatballs are cooked through.

SteamTime25:00Temp.120°Speed1Steamer basket

Wash the rice

Wash 140 g basmati rice twice with cold water in a sieve and drain.

By hand

Cook the rice

Remove the steaming basket, add 140 g basmati rice to the mixing bowl, place the steaming basket with the meatballs back on top to keep warm and finish cooking for 17 min / 100 °C / speed 1 / reverse, until the rice is cooked.

CookTime17:00Temp.100°Speed1Reverse

Add the sour cream

Add: Set out 100 g sour cream (Schmand) for serving and place it on the soup as a topping.

By hand

Serve

Ladle the soup into bowls and serve with the meatballs and the sour cream.

By hand

Step 1, as written for the Monsieur Cuisine

ChopTime00:15Speed10

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