Updated: Jan 17
This delicious soup makes a wonderful weeknight dinner, and it’s a great leftover too. I don’t use stock for soups, as vegetables and protein itself give enough flavor, but feel free to add your favorite stock to the grocery list below 💙
✔️2 pounds grass fed ground beef
✔️Celery stalks - 5
✔️Carrots - 4
✔️Basmati rice - 5 tbsp
✔️Cilantro, dill - medium bunch each
✔️Garlic - 4 cloves
✔️Red onion - 1
✔️Onion flakes - 1 tbsp
✔️Salt - 3 tsp
✔️Butter or olive oil - 1 tbsp
How to: start with cooking 5 tablespoons of rice in a small pot. Meanwhile in a large soup pot or Dutch oven boil water, and add one whole peeled onion, 3-4 halved celery stalks, 4 garlic cloves, 2 whole, peeled carrots, greens tied with a kitchen twine. Let this all boil for 10-15 minutes on medium while you prep the ground beef mix. Watch the quick video below.
Place ground beef in a bowl, add 1 tbsp onion flakes, 5 tablespoons of cooked rice (leave rest aside to add to the soup bouillon at the end), and 2 tsp salt. Mix well and start forming medium meatballs. Add them slowly to the pot with boiling vegetables. While meatballs are cooking, simmer in a pan in butter or olive oil, 1 chopped celery and 2 medium carrots, chopped and add this to the pot too.
Cook everything together for 20-30 minutes on medium heat. Add the leftover cooked rice and salt to taste, about 1-2 tsp. Bring to boil for another few minutes and turn off.
I also bake simple baguette or Italian sandwich bread croutons in the oven at 250f for 20 min while the soup is cooking.
Once the soup is done, all the chunky veggies and greens can be taken out, or left in for even better flavor. We love the clear broth soups with a spoon of sour cream.