Tomato Soup with Deep-Fried Rice Balls

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Tomato Soup with Deep-Fried Rice Balls
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Health Score:
8,2 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 1 hr 30 min.
Ready in
Calories:
663
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie663 kcal(32 %)
Protein22.28 g(23 %)
Fat17.92 g(15 %)
Carbohydrates112.07 g(75 %)
Sugar added1.05 g(4 %)
Roughage10.91 g(36 %)
Vitamin A697.93 mg(87,241 %)
Vitamin D1.38 μg(7 %)
Vitamin E5.03 mg(42 %)
Vitamin B₁0.38 mg(38 %)
Vitamin B₂0.41 mg(37 %)
Niacin5.65 mg(47 %)
Vitamin B₆0.33 mg(24 %)
Folate100.44 μg(33 %)
Pantothenic acid0.49 mg(8 %)
Biotin11.65 μg(26 %)
Vitamin B₁₂1.06 μg(35 %)
Vitamin C43.76 mg(46 %)
Potassium821.37 mg(21 %)
Calcium261.74 mg(26 %)
Magnesium54.31 mg(18 %)
Iron4.17 mg(28 %)
Iodine40.35 μg(20 %)
Zinc1.29 mg(16 %)
Saturated fatty acids4.06 g
Cholesterol124 mg

Ingredients

for
4
For the rice balls
1
350 grams
50 grams
grated Parmesan
3
freshly ground Pepper
3 tablespoons
100 grams
Vegetable oil (for frying)
For the soup
1
2
1
2 tablespoons
8
2 tablespoons
1 sprig
3 sprigs
600 milliliters
1 pinch
1 teaspoon
Basil leaf (for garnish)

Preparation steps

1.

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.

2.

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.

3.

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.

4.

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.

5.

Heat the oil in a saucepan and working in batches, fry the rice balls until golden brown, 3-4 minutes. Drain on paper towels.

6.

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.

7.

Serve the balls in the soup.