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Mexican Meatball Soup

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Ingredients
  Carrot 1 Large, chopped
  Onion 1 Small, chopped
  Olive oil 1⁄8 Cup (2 tbs)
  Chicken stock 1 1⁄2 Cup (24 tbs)
  Water 1 1⁄2 Cup (24 tbs)
  Tomato sauce 1⁄8 Cup (2 tbs)
  Lean ground beef 1⁄2 Pound
  Rice 2 Tablespoon
  Parsley 1 Tablespoon, chopped
  Egg 1
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Frozen peas 5 Ounce
  Fresh cilantro 1 Tablespoon, chopped
Directions

1) Saute the carrots and onion in the olive oil. Add the chicken stock, water, consomme, and tomato sauce. Simmer over low flame for 12 to 15 minutes.
2) Mix the beef, rice, egg, parsley, salt and pepper together to form small meat balls.
3) Bring the soup to a boil, add the meat balls, lower flame and simmer for 20 to 25 minutes. Add the peas and cilantro and cook for an additional 5 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Chicken

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Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1120 Calories from Fat 494

% Daily Value*

Total Fat 56 g85.6%

Saturated Fat 13.7 g68.4%

Trans Fat 0 g

Cholesterol 352.3 mg117.4%

Sodium 1933 mg80.5%

Total Carbohydrates 79 g26.4%

Dietary Fiber 12.3 g49.1%

Sugars 23.7 g

Protein 74 g148.2%

Vitamin A 352.7% Vitamin C 112.5%

Calcium 16.5% Iron 56.3%

*Based on a 2000 Calorie diet

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Mexican Meatball Soup Recipe