Mexican Meatball Soup
|Olive oil||1 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Yellow onion||1⁄2 Cup (8 tbs), roughly chopped|
|Carrot slices||1 1⁄3 Cup (21.33 tbs) (1/2 inch, about 1 large)|
|Potato cubes||1 Cup (16 tbs) (1/2 inch)|
|Canned beef stock/Chicken stock||16 Ounce (2 cans, 8 ounces each)|
|Canned tomato sauce||8 Ounce (1 can)|
|Lean ground beef||1 Pound|
|Minced onion||1⁄3 Cup (5.33 tbs)|
|Uncooked rice||1⁄4 Cup (4 tbs) (long-grain or short-grain)|
|Minced fresh mint||1⁄2 Cup (8 tbs)|
|Dried oregano||1 Tablespoon|
|Lime||1 , quartered into 4 wedges|
Heat the oil in a large saucepan over medium-high heat. Add the garlic and onion, sauté until the onions are translucent, about 1 minute.
Stir in carrots and potatoes; sauté over high heat to lightly brown, about 1 1/2 minutes.
Add tomato sauce and stock. Stir and simmer, covered, for 15 minutes.
While soup is simmering, make the meatballs. In a large bowl, combine ground beef, onion, rice, mint, oregano, salt, pepper and egg. Form mixture into 1-inch meatballs.
Add the meatballs to the soup. Cover and simmer for 15 minutes more.
Ladle soup into four bowls. Garnish with cilantro and lime wedge, and serve.
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