Mexican Meatball Soup
Posted By Melissa Pitts
"As I have said in previous posts, if I could choose my last meal is would be a big bowl of soup. I can eat it any time of the year, everyday- and never get tired of it. It’s a great way to use up vegetables and stretch your buck for chicken or beef.In this soup, puffy meatballs studded with rice float in a slightly spicy tomatoey broth with hearty vegetables- once you get through the chopping- this soup is easy and delicious. It freezes nicely, so if you want to make a an extra batch it would be perfect. Enjoy this soup with fresh avocado and cheese if you like or on it’s own-either way it’s wonderful. Buen provecho!"
Servings
Total Servings: 6
Ingredients
- 4 tablespoons canola oil, divided
- 1/2 large onion or one small onion, chopped
- 2 cloves of garlic, roughly chopped
- 2 plum tomatoes, roughly chopped
- 1/3 cup uncooked long-grain rice
- 2 tablespoons chopped fresh cilantro
- 1 pound ground beef
- 1 egg, slightly beaten
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon cumin
- 1 serrano or jalepeno chile, whole
- 2 Yukon gold potatoes, skin on, diced
- 2 tablespoons tomato paste
- 2 dried bay leaves
- 8 cups low sodium beef broth
- 1 1 zucchini, diced (about 1 cup)
Directions
1. In a heavy large pot, heat 2 tablespoons of the canola oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Add the garlic and cook another 30 seconds. Then, add the chopped tomatoes and cook until slightly softened. Cool slightly. Put the mixture into a blender, along with the serrano pepper and blend until smooth. Strain and discard the solids. Set aside the liquid.
2. Make the meatballs: in a medium bowl combine the beef, egg, uncooked rice, salt, black pepper, cilantro, oregano, and cumin. Using wet hands, form about 1 inch meatballs. Put aside.
3. Heat the large pot again on medium heat, add the carrots, tomato paste, and potatoes and cook until slightly soft- about 5 minutes. Add the tomato puree mixture, beef broth, and bay leaves. Bring to a boil. Once it comes to a boil, add the meatballs and zucchini, bring the heat down to a simmer. Simmer until the meatballs and cooked through- about 25 minutes. Remove the bay leaves. Taste for salt and pepper and serve.
2. Make the meatballs: in a medium bowl combine the beef, egg, uncooked rice, salt, black pepper, cilantro, oregano, and cumin. Using wet hands, form about 1 inch meatballs. Put aside.
3. Heat the large pot again on medium heat, add the carrots, tomato paste, and potatoes and cook until slightly soft- about 5 minutes. Add the tomato puree mixture, beef broth, and bay leaves. Bring to a boil. Once it comes to a boil, add the meatballs and zucchini, bring the heat down to a simmer. Simmer until the meatballs and cooked through- about 25 minutes. Remove the bay leaves. Taste for salt and pepper and serve.
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