Mexican Meatball Soup

Mexican Meatball Soup

Author: Arwa Prep Time: 15
Cook Time: 30 Total Time: 45
Yield: 4 servings Category: LUNCH Cuisine: Mexican Diet: None

Ingredients

  • 1 lb ground beef
  • 1 cup cooked rice
  • 1 can diced tomatoes
  • 4 cups beef broth
  • 2 carrots, diced
  • 2 potatoes, diced
  • 1 zucchini, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish
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Instructions

  1. In a large pot, sauté the onion and garlic until translucent, about 3-4 minutes.
  2. Mix the ground beef with cumin, chili powder, salt, and pepper in a bowl and form into small meatballs.
  3. Toss the meatballs into the pot and brown them slightly, about 5 minutes.
  4. Stir in the diced tomatoes, beef broth, carrots, potatoes, and zucchini.
  5. Bring to a boil, then reduce heat and let it simmer for about 30 minutes.
  6. Stir in the cooked rice and let it cook for an additional 5 minutes.
  7. Garnish with fresh cilantro before serving.

Notes

  1. For faster preparation, use pre-cooked rice. Browning the meatballs adds flavor; do not skip this step.