Tomato Soup with Deep-Fried Rice Balls
Nutritional values
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 10.3 mg | (86 %) | ||
| Vitamin K | 20.5 μg | (34 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.6 mg | (88 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 31.7 μg | (70 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 989 mg | (25 %) | ||
| Calcium | 242 mg | (24 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 6.3 g | |||
| Uric acid | 177 mg | |||
| Cholesterol | 174 mg | |||
| Complete sugar | 11 g |
Ingredients
- For the rice balls
- salt
- 1 bay leaf
- 350 grams short grain rice
- 50 grams grated Parmesan
- 3 eggs
- freshly ground peppers
- 3 Tbsps Pastry flour
- 100 grams breadcrumbs
- vegetable oil (for frying)
- For the soup
- 1 onion
- 2 garlic cloves
- 1 carrot
- 2 Tbsps olive oil
- 8 Tomatoes
- 2 Tbsps Tomato paste
- 1 sprig rosemary
- 3 sprigs thyme
- 600 milliliters Vegetable broth
- 1 pinch sugar
- 1 tsp white balsamic vinegar
- salt
- cayenne pepper
- Basil (for garnish)
Preparation steps
In a pot bring 600 ml (approximately 20 1/2 ounces) water with the bay leaf and salt to a boil. Add the rice and cook over low heat, stirring frequently for 20 minutes.
For the soup: Peel the onion, garlic and carrot and cut into small dice. Heat oil in a pot and sauté the onion, garlic and carrot until starting to soften, 1-2 minutes. Rinse, core and cut the tomatoes into small pieces. Stir the tomato paste into the vegetables and add the tomatoes with the herbs and broth. Simmer, stirring occasionally for 20 minutes.
For the rice balls: Remove the rice from the heat and allow to cool. Stir in the Parmesan and 1 egg. Season with salt and pepper.
Whisk the remaining egg in a bowl. Shape the rice mixture into walnut-size balls. Dip the balls in flour, then in the egg and coat with the breadcrumbs, patting to adhere.
Heat the oil in a saucepan and working in batches, fry the rice balls until golden brown, 3-4 minutes. Drain on paper towels.
Remove the herbs from the soup, puree the soup in a food processor and pass through a sieve. Return the soup to the pan and depending on the desired consistency simmer a little or add broth. Add sugar to taste, vinegar, salt and cayenne pepper.
Serve the balls in the soup.
