Meatball Soup Recipe

Name: Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon unconverted long-grain rice; 6 ounces (180 g) finely ground pork with a little fat; 6 ounces (180 g) finely ground beef with a little fat; 1 egg; 1/8 teaspoon cumin seeds, crushed; 3 leaves fresh mint; 1/2 teaspoon dried Mexican oregano; 2 tablespoons roughly chopped white onion; 4 black peppercorns, crushed; Sea salt to taste; 1/4 cup (65 ml) finely crumbled chicharron (optional); 1/2 pound (225 g) tomatoes, roughly chopped; 1 heaped tablespoon roughly chopped white onion; 2 small garlic cloves, peeled and roughly chopped; 1 tablespoon lard or vegetable oil; About 7 cups (1.75 L) homemade chicken, beef, or vegetable broth, or water; Sea salt to taste; 4 ounces (115 g) potato, peeled and cut into 1/4-inch(6.25 mm) cubes; 6 ounces (180 g; about 3 medium) carrots, cleaned and cut into 1/4-inch (6.25 mm) cubes; 6 ounces (180 g) zucchini, trimmed and cut into 1/4-inch(6.25 mm) cubes; 4 yellow wax (Fresno) chiles or 2 chipotles en adobo; 2 large sprigs mint; 3 large sprigs cilantro

Servings: persons

1 tablespoon unconverted long-grain rice
6 ounces (180 g) finely ground pork with a little fat
6 ounces (180 g) finely ground beef with a little fat
1 egg
1/8 teaspoon cumin seeds, crushed
3 leaves fresh mint
1/2 teaspoon dried Mexican oregano
2 tablespoons roughly chopped white onion
4 black peppercorns, crushed
Sea salt to taste
1/4 cup (65 ml) finely crumbled chicharron (optional)
1/2 pound (225 g) tomatoes, roughly chopped
1 heaped tablespoon roughly chopped white onion
2 small garlic cloves, peeled and roughly chopped
1 tablespoon lard or vegetable oil
About 7 cups (1.75 L) homemade chicken, beef, or vegetable broth, or water
Sea salt to taste
4 ounces (115 g) potato, peeled and cut into 1/4-inch(6.25 mm) cubes
6 ounces (180 g; about 3 medium) carrots, cleaned and cut into 1/4-inch (6.25 mm) cubes
6 ounces (180 g) zucchini, trimmed and cut into 1/4-inch(6.25 mm) cubes
4 yellow wax (Fresno) chiles or 2 chipotles en adobo
2 large sprigs mint
3 large sprigs cilantro

1
Cover the rice with boiling water and leave to soak for 20 minutes.
2
Mix the meats together well in a large bowl.
3
Put the remaining meatball ingredients, except the chicharron, in the blender jar and blend until smooth.
4
Add this to the meats with the crumbled chicharron and work, preferably with your hands, until all the ingredients are well incorporated.
5
Set aside to season while you prepare the broth.
6
Put the tomatoes, onion, and garlic into the blender jar and blend smooth.
7
Heat the lard or oil in the soup pan, add the blended ingredients and cook over medium heat until reduced and seasoned-about 5 minutes.
8
Add the broth or water and salt to taste; bring up to a simmer and cook for about 5 minutes.
9
Add the potatoes and carrots and cook for 8 minutes more.
10
Add the zucchini and continue cooking over low heat.
11
Divide the meat mixture into 24 or 36 small balls and add to the broth with the chiles and herbs.
12
Continue cooking over low heat until the meatballs are cooked through and the vegetables are very tender.
13
A thin sheen of fat will cover the surface-about 45 minutes.

467

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 1 tablespoon unconverted long-grain rice, 6 ounces (180 g) finely ground pork with a little fat, 6 ounces (180 g) finely ground beef with a little fat, 1 egg, and more.

Yes, Meatball Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Meatball Soup

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