Mexican Meatball Soup
Servings 8 servings
Ingredients
For Meatballs
- 1 pound lean ground beef
- ⅓ cup jasmine rice uncooked
- 1 tablespoon garlic powder
- 1 tablespoon onion flakes
- 1 large egg whisked
- 1 teaspoon salt
- ¼ teaspoon ground pepper
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
For Soup
- 2 cans diced tomatoes with green chilies such as Rotel
- 8 cups beef broth
- 1 tablespoon olive oil
- ½ cup yellow onion diced
- 2 tablespoons minced garlic
- 2 russet potatoes peeled and chopped
- 2 carrots sliced
- 2 celery sticks sliced
- 1 large zucchini sliced lengthwise and cut
- ½ teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon pepper
- 20 beef meatballs
For Garnish
- sliced jalapeños optional
- fresh Cilantro chopped
- lime wedges
Instructions
- In a large mixing bowl, add all ingredients for meatballs. Using your hands or rubber spatula, combine all of the ingredients until well combined.
- Using your hands, scoop the meat mixture and roll into 2 inch thick balls. Place on tray and set aside.
- In a large pot, add olive oil and set to medium-high heat.
- Add onion and minced garlic and cook for 2 minutes.
- Add beef broth, diced tomatoes with green chilies, potatoes, carrots, celery, cumin, salt and pepper. Bring to a boil.
- Reduce heat to medium-low heat and slowly add in meatballs, one at a time.
- Cover and cook for 20 minutes.
- Add zucchini and cook another 5 minutes.
- When serving, add juice from lime and sprinkle cilantro on top of soup.
Notes
Nutrition
Serving: 1cup | Calories: 380kcal | Carbohydrates: 29g | Protein: 30g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Cholesterol: 104mg | Sodium: 2144mg | Fiber: 4g | Sugar: 6g
