Photo: Mexican Meatball Soup Recipe
Ingredients
- 1 tablespoon vegetable oil
- 1/2 small onion, chopped (about 1/2 cup)
- 1/3 cup uncooked long-grain rice
- 2 tablespoons chopped fresh cilantro
- 1 pound ground sirloin beef
- Salt and freshly ground black pepper
- 1 carrot, cut into rounds (about 3/4 cup)
- 1 serrano chile, whole
- 1 Yukon gold potato, skin on, diced (about 1 cup)
- 2 tablespoons tomato paste
- 8 cups vegetable stock
- 2 zucchini, diced (about 1 cup)
Directions
In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.
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By amocomidahoy13
on February 11, 2013
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Fantastic! We used low sodium chicken stock instead of vegetable stock and turkey instead of beef for the meatbals and it was incredibly tasty!! Thank you Marcela!! So healthy as well...all the veggies...we added celery as well as zucchini and yellow Mexican zucchini. Easy to make and so delicious.
By pjhb2002
on February 09, 2013
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I tried this yummy dish last night! Even the grumpy husband liked it, a lot. I used an Anahiem chili instead. I did throw in a 1/4 cup of Orzo also. This will be made again & again.
I will definately be trying more of her dishes!
By gls5144_10439336
Andover, KS
on February 05, 2013
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Wow, this was awesome, and so easy to make. We left the chile out (kids had to eat this too and added a cup of rice to the soup like a few others suggested. LOVED this!
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