Spanish tomato soup with meatballs

Name: Spanish tomato soup with meatballs
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Spanish
Ingredients: 1 el mild olive oil; 12 Dutch beef meatballs; 1 bag paprika mix; 1 tl smoked paprika; 100 g basmati rice; 350 g Heinz tomato frito olive; 1 liter chicken bouillon; 300 g canned corn

Quickly finished, this Spanish soup with beef balls, paprika, paprika, basmati rice, tomato frito, chicken broth and corn. Quickly enjoy it

Ingredients

Directions

Heat the oil in a large soup pot and bake the beef balls around brown.
Halve the peppers, remove the stalk and seedings and cut the flesh into half rings.
Add with the smoked paprika powder to the meatballs and fry for 1 min.
Add the rice, tomato frito and chicken broth, bring to the boil and cook for about 8 minutes (or until the rice is done) with the lid on the pan.
Meanwhile, put the corn in a colander, rinse under cold running water and let it drain.
Add in the last minute of the cooking time to the soup and heat.