Gluten-free Meatballs for Soup

Frozen meatballs to be used one by one in Little Soups

We want meatballs to use in "little soups" so not too many spices.  They will work fine in sauce or sandwich too.

1 pound lean ground beef
1 egg
1/4 cup pulverized instant brown rice (dry)

The last ingredient is useful in gluten-free cooking where one might otherwise use bread or cracker crumbs.  Just pour dry instant brown rice from the box into a blender and chop it fine.

add:

1 small onion, diced

1/2 can tomato paste
chopped crushed garlic to taste
chopped fresh parsley
1 tsp. salt

other seasonings if wanted

Mix it up with your hands.

Roll the mixture into balls

Place in a pot with 1 cup tomato juice
Cover with water.  Simmer until the meatballs are done
.

Lift out the meatballs.  Arrange some of the meatballs in a storage dish so that they are not touching - ready to be taken out and used individually in single-serving size soup.
Freeze.

(Cooking water can be used as the base for a soup as it is now full of flavor and meat juices.)

To see a full set of photographs showing how this dish was made, go to this set on flickr.   (It will open in a new tab or window; to return to this page, just close it.) The small pictures are thumbnails; click on each one to see it full-size, and to read the comments under it.  If you prefer to use the slideshow feature, you won't see the captions unless you click on "show info" (top right).