Mexican Meatball Soup Recipe

Name: Mexican Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup raw rice; 1 medium red onion, finely chopped (about1 cup); ⅓ cup finely chopped fresh cilantro; 1 cup soft fresh breadcrumb; 1 egg; ⅓ cup milk; 1 teaspoon salt; 3 garlic cloves, minced; ½ teaspoon dried oregano (preferably Mexican); 1 lb lean ground beef; 2 quarts beef broth; 1 bay leaf; 2 medium carrots, cut into 1/4-inch pieces; 1 red chili, seeded and thinly sliced (3-inch long); ⅓ cup madeira wine

Servings: persons

⅓ cup raw rice
1 medium red onion, finely chopped (about1 cup)
⅓ cup finely chopped fresh cilantro
1 cup soft fresh breadcrumb
1 egg
⅓ cup milk
1 teaspoon salt
3 garlic cloves, minced
½ teaspoon dried oregano (preferably Mexican)
1 lb lean ground beef
2 quarts beef broth
1 bay leaf
2 medium carrots, cut into 1/4-inch pieces
1 red chili, seeded and thinly sliced (3-inch long)
⅓ cup madeira wine

1
In a small pot, bring 1 cup of water to a boil; add the rice.
2
Boil 5 minutes; drain.
3
Place rice in a large mixing bowl.
4
Add in the chopped onion and cilantro, the breadcrumbs, egg, milk, salt, garlic, and oregano; with a fork, blend thoroughly.
5
Add the beef and, with the fork, or your hands, blend it into the rice and bread mixture.
6
Shape the meat into 1-inch meatballs; there should be about 30.
7
In a 4-6 quart pot, combine the broth, bay leaf, carrots, and chili; bring to a boil.
8
Add the meatballs, cover, and simmer gently for 30 minutes.
9
Add the Madeira and simmer 1 minute.
10
Remove the bay leaf before serving.
11
Serve piping hot, offering lime wedges and pico de gallo to further season the soup.

537

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 15 ingredients. The key ingredients include: ⅓ cup raw rice, 1 medium red onion, finely chopped (about1 cup), ⅓ cup finely chopped fresh cilantro, 1 cup soft fresh breadcrumb, and more.

Yes, Mexican 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.

Mexican Meatball Soup

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