Mexican Meatball Soup

1. 1

   In a heavy large pot, heat the vegetable oil over medium-high heat.

2. 2

   Add the onions and cook until translucent, about 5 minutes.

3. 3

   Cool slightly.

4. 4

   In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper.

5. 5

   Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.

6. 6

   Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil.

7. 7

   Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes.

8. 8

   Season the soup with salt and pepper, to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.