1/2 kg ground beef
1/4 cup pearl rice (arboria or short-grain work well too)
3 tablespoons parsley chopped
2 tablespoons fresh dill chopped
2 tablespoons fresh mint chopped
salt and pepper
Mix all the ingredients and roll into small balls (tablespoon width or so - you chose). Roll meat balls in a small amount of plain flour, set aside.
5-6 cups beef broth (I often use vegetable broth)
1 cup crushed tomatoes
1/4 teaspoon ground nutmeg
1/4 teaspoon allspice
pinch of basil and or/parsley
In a large saucepan, combine broth ingredients and bring to a boil. Drop meatballs in one at a time so they don't stick together. Cook for 30 minutes over low heat, or until meatballs are cooked through.
You can add 1/2 cup cooked orzo or some left over rice or some cooked lentils or, well you chose really. It's an easy recipe to play with. I'm also partial to some tomato paste stirred through the broth. I play around with the herbs both in terms of quantity and selection. In the cooler months when we don't have basil in the garden, I sometimes add a little dried oregano.