- Ready to cook Chicken meatball – 20
- 1 large onion – chopped
- 1 carrot – chopped
- Garlic cloves – 6, minced
- Green Chilli – 2, chopped
- Tomato – 1, chopped
- Tomato Sauce – 1 tbsp
- Olive Oil – 1 tbsp
- Red Chilli Flakes – 1 tsp
- Fragrant Rice – a handful
- Chicken Stock – 2 Cups
Fry the chicken meatball till golden brown and keep aside.
Add olive oil in a pan. Add the chopped onion and carrot and saute lightly.
Add the garlic, chopped tomatoes and green chilli, cook until fragrant.
Add the tomato sauce and chicken stock to the vegetable mixture. Bring to a boil, stirring occasionally.
Reduce to a simmer and season the broth with the salt, pepper and red chilli flakes. Add the rice and the meatballs one at a time.
Simmer the soup, stirring occasionally, for about 30 minutes until the rice and the meatballs are cooked through.
Taste and adjust seasoning as needed. Serve Hot.