Description
A delicious and comforting bowl of Mexican meatball soup filled with flavorful meatballs, fresh vegetables, and a rich tomato broth.
Ingredients
Scale
- 2 lbs lean ground beef
- 1/2 cup white rice (uncooked)
- 1 large egg
- 1/4 cup white onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon cumin
- 2 tablespoons oil
- 1/2 white onion, diced
- 2 cloves garlic, minced
- 4 medium tomatoes, blended (or 1 can crushed tomatoes)
- 8 cups beef broth
- 2 medium carrots, chopped
- 2 potatoes, peeled and cubed
- 1 zucchini, chopped
- 1/2 teaspoon oregano
- Extra cilantro for garnish
Instructions
- Combine the Meatball Mixture: In a large bowl, mix together the ground beef, uncooked rice, egg, finely chopped onion, minced garlic, cilantro, salt, pepper, and cumin. Avoid overmixing; gently combine until just blended. Shape the mixture into small meatballs and set them aside.
- Sauté Aromatics: Heat the oil in a heavy-bottomed pot over medium heat. Add the diced onion and sauté until softened. Introduce the minced garlic and sauté for about one minute, releasing that intoxicating aroma.
- Create the Broth Base: Stir in the blended tomatoes and let them simmer for about 5-7 minutes until the mixture thickens slightly, intensifying the flavors.
- Incorporate the Broth: Pour in the beef broth, raising heat to bring the mixture to a gentle boil. Drop in the carrots and potatoes first, allowing them to cook for 10 minutes.
- Add the Meatballs: Gently place each meatball into the simmering broth one by one. Lower the heat and let them cook for about 20-25 minutes, allowing the meatballs to become tender and flavorful.
- Finish with Vegetables: Toss in the zucchini and sprinkle in the oregano; let everything cook for an additional 10 minutes until they soften and the meatballs are fully cooked through.
- Taste and Serve: Adjust the seasoning with salt and pepper to your liking. Ladle the soup into bowls, garnish generously with fresh cilantro, and savor the warmth.
Notes
Make-Ahead Tips: This soup enhances in flavor overnight. Prepare it a day in advance and store in the fridge; simply reheat when ready. Cooking Alternatives: Use an air fryer for the meatballs for a healthier version.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 85mg