Mixed Veg. Soup With Rice And Cheese Balls
|Cream fresh||1⁄2 Cup (8 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cheese balls||1 Cup (16 tbs)|
Cut the vegetables into big pieces.
Wash, add 8 cups water and cook in a pressure cooker.
Cool - remove from heat.
Blend the mixture in a liquidiser.
Add the butter & boil for 10 minutes.
Warm the milk.
Add warm milk, cream, salt and pepper, before serving.
Add the cheese balls, garnish with parsley.
Serve very hot.
FOR THE CHEESE BALLS 2 Tbl.
cooked rice 2 pinches chilli powder 2 Tbl.
grated cheese 2 Pinches salt 1 level Tbl.sp.
flour Mix all the ingredients.
Shape into small round balls.
Deep fry - Serve hot with the Soup.