Greek Meatball Soup
Ingredients:
- 1 KgGreek Meatballs
- 60 mlOlive Oil
- 1Onion, finely chopped
- 1Red Finger Chili, finely chopped
- 1Carrot, shredded
- 2Red Peppers, diced
- 4 clovesGarlic, crushed
- 800 ml (can)Italian Tomatoes, blended
- 2 lChicken Stock
- 80 mlWhite Wine
- 200 gBasmati Rice
- 20 gBasil Leaves, finely chopped
- 6 gSalt
- 4 gPepper, ground
- 1 gOregano Dried, ground
Method:
- In a pot, on medium high heat, add Oil, allow to get hot. Add Onions, lightly season with Salt, Pepper, and Garlic Plus. Saute Onions, for 8 minutes. Add Carrot, lightly season with Salt, Pepper, and Garlic Plus, saute for 5 minutes. Add Peppers, lightly season with Salt, Pepper, and Garlic Plus. Saute for 10 minutes, (until soft and golden). Make a well in centre of the pot, add Garlic, saute for 30 seconds. Reduce heat to medium.
- Deglaze pot with Wine.
- Add Tomatoes, Salt, Pepper, Oregano, and Stock. Bring to a boil, simmer for 40 minutes.
- Add the Meatballs, and Rice, simmer for 15 minutes (until the rice is tender).