Total Time
35mins
Prep 5 mins
Cook 30 mins

This recipe came from the TACA website and is gluten-free. It is also low in sodium. Very easy to make meatballs in advance and freeze them. Sometimes I only use half the meatballs from this recipe, and freeze the other half for another soup recipe. Great way to use the left over rice from Chinese take-out!

Ingredients Nutrition

Directions

  1. Mix meat with spices. Roll into small balls the size of your thumb.
  2. Add oil to skillet and saute' meatballs.
  3. Chop carrots 1/2 inch thick. Leave juice in pan, add 1/4 cup of water. Add carrots to pan, cover and cook until carrots are tender.
  4. Heat broth in stock pot. Add rice, meatballs, carrots and juice from pan. Stir and eat!
Most Helpful

4 5

Made almost entirely as written for the My 3 Chefs event except for the addition of leek at the end. I used meatballs from my freezer & leftover rice, so this was a very fast fix for our lunch today. This is a good meal-in-a-bowl that is ingredient & family-friendly. It is basic, invites pers pref chgs & can be easily expanded to include leek for a mellow onion flavor as I did, garlic or even other family-favorite veggies. With meatballs & their favorite veggies, kids will think it is a treat for them vs something healthy. Thx for sharing this recipe w/us.