Brown Rice Broth with Kale & Meatballs

Brown Rice Broth with Kale & Meatballs

Enjoy some home cooked, cosy goodness with this delicious recipe.

Serves 1


400g Farm Produced Wicks Manor English Pork Mince
1 Danish Organic Free Range Egg
1/2 tbsp sea salt (to taste)
1/2 medium yellow onion diced in small cubes
2 medium carrots grated
2 tbsp Oilala Extra Virgin Olive Oil
New (Chat) Potatoes
1 bunch of Curly Kale
1/2 cup Wholegrain Brown Rice
2 tbsp spring onions diced
2 tbsp fresh parsley diced
1 tsp ground pepper


  1. Combine together pork mince, salt, pepper, and egg. Using the meat mixture, form round shapes.
  2. Sauté grated carrots and diced onions with 2 tablespoons of cooking oil until the vegetables are soft (about 5 minutes) and set them aside.
  3. Place a cooking pot with 3.7 litres of water on high heat. Add potatoes, rice and sauteed ingredients to the pot. Bring it to a boil and let it cook for about 10 minutes.
  4. Once it's boiling add meatballs into the water. Season with salt and pepper to taste. Turn the heat to low and let it cook for 15 minutes.
  5. Add spring onions and parsley to the meatball soup. Let it all cook for another 15 minutes. Serve warm.


Recipe and Image Credit: The Little Rice Company

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