Mexican Meatball Soup

Name: Mexican Meatball Soup
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT0H55M0.000S
Yield: 6 to 8 servings
Cuisine: mexican
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)

Recipe courtesy of Marcela Valladolid

Show: Mexican Made Easy

Episode: Money-Saving Meals

Mexican Meatball Soup

0 Reviews

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

196

Total Fat

10

Saturated Fat

3

Carbohydrates

13

Dietary Fiber

2

Sugar

2

Protein

13

Cholesterol

44

Sodium

822

Total: 55 min
Prep: 15 min
Cook: 40 min

Level: Easy
Yield: 6 to 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

196

Total Fat

10

Saturated Fat

3

Carbohydrates

13

Dietary Fiber

2

Sugar

2

Protein

13

Cholesterol

44

Sodium

822

Total: 55 min
Prep: 15 min
Cook: 40 min

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.