Description
A comforting and flavorful meatball soup with fresh vegetables and rich broth, perfect for family gatherings or cozy nights.
Ingredients
Scale
- 2 pounds ground beef (85/15 recommended)
- 1 cup uncooked white rice
- 2 large eggs
- 1 bunch fresh cilantro, chopped (or fresh mint as an alternative)
- 4 Roma tomatoes
- 1/2 white onion
- 3–4 garlic cloves
- 2–3 zucchini or calabaza squash, chopped
- 4 large carrots, peeled and chopped
- 3–4 white potatoes, peeled and chopped
- 6 pieces corn on the cob, cut into rounds
- 1 heaping tablespoon chicken bouillon
- 1 heaping teaspoon tomato bouillon
- 3 chipotle peppers in adobo
- 7–10 cups water
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste
Instructions
- In a large mixing bowl, combine the ground beef, uncooked white rice, chopped cilantro, eggs, salt, black pepper, and garlic powder. Use your hands or a spatula to mix gently until all ingredients are evenly incorporated.
- With a 1/4-cup measuring cup or scoop, form the mixture into evenly sized meatballs. Place them on a plate or tray and refrigerate while you prepare the broth.
- In a blender, combine the Roma tomatoes, white onion, garlic cloves, chipotle peppers in adobo, tomato bouillon, chicken bouillon, and 1 cup of the water. Blend until the mixture is completely smooth, creating a rich base for your soup.
- Pour the blended mixture into a large soup pot and stir in the remaining 6 cups of water. Bring the broth to a gentle simmer over medium heat.
- Carefully lower the meatballs into the simmering broth one at a time, ensuring they don’t stick together. Cover the pot and cook for 15 minutes.
- After 15 minutes, add the corn on the cob pieces and continue simmering for another 20 minutes.
- Next, stir in the peeled and chopped carrots and potatoes. Cover and simmer for another 15 minutes.
- Taste the broth and adjust with additional salt or water if necessary. Then, add the chopped zucchini or calabaza squash. Continue cooking for 10–15 minutes, or until all the vegetables are tender and the meatballs are fully cooked.
- Serve the soup hot with fresh lime wedges on the side for a zesty finish.
Notes
Refrigerate the meatballs before cooking to help them hold their shape. Customize the vegetables based on seasonality.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 135mg