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Mexican Meatball Soup

Yields:6 servings
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Recipe Cooking TimePreparation30 minutes
Cooking1 hours
Ready In1 hours

Ingredients

--- Meatballs
1 pound ground beef
1/2 medium onion minced
2 tablespoons bread crumbs
1 tablespoon mint fresh minced, or 1 ts dried, crushed
1 each egg slightly beaten
1/2 teaspoon salt
1 pinch cumin
2 tablespoons rice uncooked
--- Broth
16 ounces tomatoes whole
1 medium onion copped
2 cloves garlic minced
1 tablespoon vegetable oil
6 cups beef stock or chicken stock, prefer veal stock if possible
2 each carrots sliced
2 each zucchini sliced
1/2 teaspoon salt or to taste
--- Garnish
1 x salsa
1 x sour cream

Directions

Place all the ingredients for the meatballs in a bowl, mix together thoroughly.

Form small meatballs. Moisten your hands frequently with cold water to prevent the meat from sticking.

Drain juice from the tomatoes and reserve.

Coarsely chop the tomatoes.

Set aside.

In soup pot, sauté onion and garlic in oil until soft.

Add the stock and bring to a boil.

Slowly add the meatballs and bring to a second boil; skim if necessary.

Reduce heat, add the tomatoes and their juice.

Cover and simmer 20 minutes.

Add carrots and zucchini. Check for seasoning and salt if necessary.

Cover and continue cooking for 30 minutes.

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Member Review

****

Baked Salmon

Simple and delicious. I used seasoned bread crumbs with the oil and it came out wonderfully. Even my picky 9 year old son thought it great!
 
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