Recipe courtesy of Marcela Valladolid
Print
Mexican Meatball Soup
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Easy
Total:
55 min
Prep:
15 min
Cook:
40 min
Yield:
6 to 8 servings
Level:
Easy

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

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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