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Ranchero Meatball Soup

  Beef stock 4 Cup (64 tbs)
  Canned tomatoes 19 Ounce, undrained (1 can)
  Onions 2 Small, chopped
  Garlic 1 Clove (5 gm), minced
  Chili powder 1 Teaspoon
  Cumin 1⁄2 Teaspoon
  Long grain rice 1⁄3 Cup (5.33 tbs)
  Egg 1
  Dried oregano 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground beef 1 Pound
  Canned kidney beans 19 Ounce, undrained (540 ml, 1 can)
  Sweet green pepper/Yellow pepper 1⁄2 , coarsely chopped
  Zucchini 1 Small, sliced

In large saucepan, stir together stock, tomatoes, 1 of the onions, garlic, chili powder and cumin; bring to boil. Reduce heat and simmer, covered, for about 30 minutes or until flavors have blended.
Meanwhile, in small bowl, soak rice in enough hot water to cover for 15 minutes.
In large bowl, beat together egg, remaining onion, oregano and salt; mix in beef, breaking up with spoon. Drain rice; stir into beef mixture to make moist mixture. With moistened hands, shape into 1-inch (2.5 cm) balls.
Add meatballs and beans to saucepan; bring to boil. Reduce heat, cover and simmer for 15 minutes. Add green pepper and zucchini; cover and simmer for about 10 minutes or until meatballs are no longer pink inside. Taste and adjust seasoning if necessary.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2549 Calories from Fat 1191

% Daily Value*

Total Fat 132 g203.7%

Saturated Fat 46.7 g233.5%

Trans Fat 0 g

Cholesterol 531.5 mg177.2%

Sodium 5932 mg247.2%

Total Carbohydrates 235 g78.2%

Dietary Fiber 46.1 g184.4%

Sugars 50.5 g

Protein 150 g299.5%

Vitamin A 163.1% Vitamin C 329.6%

Calcium 82.8% Iron 139.2%

*Based on a 2000 Calorie diet

Ranchero Meatball Soup Recipe