Mexican Meatball Soup
What You'll Need
- 1 lb. lean ground beef
- 2 garlic cloves, minced
- ¼ cup raw white rice
- 1 teaspoon ground cumin
- 1 teaspoons dried oregano
- ¼ cup chopped fresh parsley
- 1 egg, beaten
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 carrot, peeled and cut into ½-inch pieces
- 2 stalks celery, cut in chunks
- 2 potatoes, peeled and chopped small cubes
- 3 cups chicken broth (I usually use fat-free and low sodium)
- 3 cups water
- 1 can (14.5 oz) diced tomatoes with juice
- ½ teaspoon died oregano
- ¼ teaspoon ground cumin
- 1 cup chopped zucchini
- 1 tablespoon lemon juice
- salt and pepper, to taste
- fresh parsley, for garnish
For the meatballs:
For the soup:
How to Make It
- Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
- In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
- Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
- Garnish with chopped fresh parsley.
