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Mexican Meatball Soup

  • Level: Easy
  • Total: 55 min
  • Prep: 15 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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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

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

  1. 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. 
  2. 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. 
  3. 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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