Description
A comforting Mexican meatball soup filled with hearty meatballs, vibrant vegetables, and soaked rice in a flavorful tomato broth.
Ingredients
Scale
- 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
Instructions
- In a large pot, sauté the onion and garlic until translucent, about 3-4 minutes.
- Mix the ground beef with cumin, chili powder, salt, and pepper in a bowl and form into small meatballs.
- Toss the meatballs into the pot and brown them slightly, about 5 minutes.
- Stir in the diced tomatoes, beef broth, carrots, potatoes, and zucchini.
- Bring to a boil, then reduce heat and let it simmer for about 30 minutes.
- Stir in the cooked rice and let it cook for an additional 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
For faster preparation, use pre-cooked rice. Browning the meatballs adds flavor; do not skip this step.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg
Keywords: mexican soup, meatball soup, comfort food, easy dinner, albondigas