Mexican Meatball Soup Recipe

Name: Mexican Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 quarts water; 2 lbs ground beef; 1 white potato, diced; ½ cup rice; 1 teaspoon salt; ½ teaspoon pepper; 6 white potatoes, chopped; 1 cup rice; 3 zucchini, chopped; 1 large Spanish onion, chopped; 2 (14 ounce) cans tomato sauce; 1 tablespoon ground cumin; 1 teaspoon Mexican oregano; 84 inches corn tortillas; 3 limes; 6 tablespoons mexican sour cream

Servings: persons

2 quarts water
2 lbs ground beef
1 white potato, diced
½ cup rice
1 teaspoon salt
½ teaspoon pepper
6 white potatoes, chopped
1 cup rice
3 zucchini, chopped
1 large Spanish onion, chopped
2 (14 ounce) cans tomato sauce
1 tablespoon ground cumin
1 teaspoon Mexican oregano
84 inches corn tortillas
3 limes
6 tablespoons mexican sour cream

1
Boil water.
2
Combine beef, rice, small diced potatos, salt and pepper with your hands until soft to the feel.
3
Form meat into 1 inch balls.
4
Drop balls into boiling water.
5
Bring to a boil.
6
Add potatoes and rice and boil for 10 minutes.
7
Add onions, zucchinis, and tomato sauce .
8
Add cumin and oregano and boil for 10 more minutes.
9
Simmer until ready to serve.
10
Add sour cream and lime to the top at the table and serve with warm tortillas or tostadas.

2882

kcal

Calories

Fat

502

Carbs

114

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 16 ingredients. The key ingredients include: 2 quarts water, 2 lbs ground beef, 1 white potato, diced, ½ cup rice, 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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