Mexican Meatball Soup
Prep time
Cook time
Total time
Serves: 6 servings
Ingredients
- For the meatballs:
- 1 pound lean ground beef or ground turkey
- ½ cup raw white rice, long-grain or basmati work best
- 2 garlic cloves, minced
- 1 egg
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 tablespoons finely chopped cilantro
- 1 tsp salt
- ½ teaspoon pepper
- For the soup:
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 1 zucchini chopped into ½ -inch dice
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- fresh ground pepper
- 6 cups beef or chicken stock
- 1-15-ounce can fire roasted tomatoes
- 1-15 ounce can of black beans, drained and rinsed
- Kernels from 2 ears corn or 1 cup of frozen corn
Instructions
- Optional toppings: avocado, sour cream, shredded cheese, cilantro, red onion, corn chips, lime wedges
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- Place the ground meat, rice, garlic, egg, cumin, oregano, cilantro, salt, and pepper in a large bowl and mix gently until just combined. Do not overmix.
- Using wet hands, roll the mixture into 1-inch balls and place onto the prepared baking sheet. Bake for 20 minutes, until cooked through and lightly browned. Set aside.
- Meanwhile, heat the oil in a large pot over medium-high heat. Add the onion and cook for 5 minutes, until soft and translucent. Add the carrots, zucchini, cumin, chili powder, oregano, salt and pepper and cook for 8-10 minutes, stirring often.
- Add the stock, tomatoes, and bring to a boil then reduce heat to a simmer for 10 minutes.
- Add the meatballs, black beans, and corn to the pot. Simmer for an additional 5-10 minutes or until the corn is tender.
- Adjust seasonings and ladle into bowls and serve with optional toppings.
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