3cupschicken stock (chicken broth or chicken bouillon)
1bunchcilantro (coriander) - Freshly chopped for garnishing
Instructions
Preheat oven to 375 degrees.
Mix all ingredients for the meatballs in a large bowl and mix well until all ingredients are thoroughly combined and when the mixture is smooth. Make small bite-sized balls.
Spray little oil on an ovenproof dish, then place all of the meatballs in the dish and bake for 15 to 20 minutes, or until the meatballs are fully cooked.
1 tablespoon olive oil
In the meantime, heat the oil in a saucepan and add onion, sauté for 3 to 4 minutes or until golden brown. Then, add ginger flakes, cumin and oregano and again sauté for few more seconds or until the ginger is roasted and aromatic.
1/2 red onion, 1 inch ginger, 1 teaspoon oregano, 1/2 teaspoon cumin seeds
Add tomato puree, cover the lid and simmer for about 3 to 4 minutes or until the oil is released at the edges of the pan.
1/2 cup tomato paste
Add the baked meatballs, boiled rice, chicken stock, black pepper, rosemary stalk, vinegar and soy sauce to the tomato mixture and cook for further 10 minutes at high heat or until the soup is reduced and slightly thick.
1/4 cup white rice, 1 pinch salt, 1 pinch ground black pepper, 1 stalk rosemary, 1 tablespoon balsamic vinegar, 1 teaspoon soy sauce, 3 cups chicken stock (chicken broth or chicken bouillon)
Remove from heat and top with chopped cilantro before serving.