Once again the Dutch took something they found in one of their many colonies, and adapted it to suit their own taste. This lovely rice soup can serve as a meal, if eaten together with some brown bread or Rye.
- 1 1/2 liter stock
- 50gr minced Beef, in small balls
- 40gr rice
- 1 tablesp finely chopped parsley or celery
Bring the stock to the boil, add the washed rice and bring to the boil again without stirring. Once it is boiling, stir the rice off the bottom and leave the rice to cook in about 1/2 hour. Put the small meatballs in about 10 minutes before the end and add the parsley or celery.