Rice Meatballs Mex Soup

Ingredients for 2 persons
2 tbsp of vegetable oil
500 ml (5 dl) of water mixed with a beef boullion cubestock OR any preferred stock
2.5 tbsp of tomato sauce (1 tbsp for meatball + 1.5 tbsp for soup)
1 tsp of tomato puree
1 small paprika, big diced
1 small carrot, peeled and big diced
1 small onion, diced
some sliced broccoli (optional)
2 ladles of cooked rice
200 gr of minced pork
1 egg
1 tsp of black pepper
1 tsp of dried sweet basil
1.5 tsp of cassava flour/ corn starch
1 tbsp of oyster sauce
1 tbsp of soy sauce
1 tbsp of seasoning sauce
a dash of nutmeg
1 tsp of dried urtegård (mixed different herbs) OR you can use dried oregano and rosemary

How to make rice-meatballs

1. In a pot on high heat, stir-fry onion, paprika, carrot and broccoli with vegetable oil until they get softened.
2. Add the mixed water/ broth in, and cook until it's boiled.
3. Add tomato puree, tomato sauce, and turn into lowest heat to simmer with a lid.
4. To make rice meatballs, mix all sauce, dried herbs, pepper, rice and minced pork together.
5. Add an egg and cassava flour/ corn starch, and mixed until it becomes cluster.
6. Use a teaspoon to make a small ball of meat and drop each in the soup pot.
7. After putting all rice meatballs, turn up the heat into high heat. Let it boil through the meat with a lid.
8. Stir gently and reduce to a lowest heat. Let's simmer it for 10 minutes. 

 I applied this recipe from the original recipe of Albondigas Soup. 

Thank you for Elise who inspires me to apply for my dish :)  

http://www.simplyrecipes.com/recipes/albondigas_soup/#ixzz3YMFRuE1N