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Mexican Meatball Soup

paflynn's picture
You can prepare the meatballs in advance and freeze them in an airtight container for up to 3 months. To use, defrost in the refrigerator overnight. Add to the soup as directed below.
Ingredients
  Zucchini 2 , coarsely chopped
  Celery stalks 3 , coarsely chopped
  Beef stock 2 1⁄2 Cup (40 tbs)
  Whole plum tomatoes canned 14 1⁄2 Ounce, coarsely chopped (with juices)
  Tomato paste 2 Tablespoon
  Yellow onion 1 , chopped
  Minced fresh oregano 4 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Salt 1 1⁄2 Teaspoon (use more to tatse)
  Ground beef 1 Pound
  Egg 1 , lightly beaten
  Fresh bread crumbs 1⁄4 Cup (4 tbs)
  Freshly ground pepper 1 Teaspoon
Directions

Make the soup base
In a large saucepan over medium heat, combine the zucchini, celery, stock, tomatoes and their juices, tomato paste, all but 2 Tbs. of the onion, 1/2 tsp. of the oregano, the chili powder and 1 cup water. Bring to a boil, reduce the heat to low and simmer, uncovered, until the vegetables are soft and the flavors are blended, about 30 minutes. Season with salt.

Prepare the meatballs
Meanwhile, in a bowl, combine the ground beef, egg, bread crumbs, the remaining 2 Tbs. onion, the remaining 4 tsp. oregano, the 1 1/2 tsp. salt and the pepper. Mix gently with your hands, then shape into balls about 1 inch in diameter. Set aside.

Finish the soup
When the soup base is ready, using a large spoon, gently slide the meatballs into the simmering stock. Cook until opaque throughout, 7 to 9 minutes. Ladle the soup into soup bowls and serve. Serves 4.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Side Dish
Taste: 
Savory
Feel: 
Rich
Method: 
Saute
Dish: 
Soup
Ingredient: 
Meat
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
40 Minutes
Ready In: 
70 Minutes
Servings: 
4
Subtitle: 
Mexican Meatball Soup

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