Mexican Meatball Soup Recipe

Name: Mexican Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large carrot, chopped; 1 small onion, chopped; 1/8 c. olive oil; 1 1/2 c. chicken stock; 1 1/2 c. water; 15 oz. consomme; 1/8 c. tomato sauce; 1/2 lb. lean ground beef; 2 Tbsp. rice; 1 Tbsp. chopped parsley; 1 egg; 1/2 tsp. salt; 1/4 tsp. pepper; 5 oz. frozen peas; 1 Tbsp. fresh cilantro, chopped

Servings: persons

1 large carrot, chopped
1 small onion, chopped
1/8 c. olive oil
1 1/2 c. chicken stock
1 1/2 c. water
15 oz. consomme
1/8 c. tomato sauce
1/2 lb. lean ground beef
2 Tbsp. rice
1 Tbsp. chopped parsley
1 egg
1/2 tsp. salt
1/4 tsp. pepper
5 oz. frozen peas
1 Tbsp. fresh cilantro, chopped

1
Saute the carrots and onion in the olive oil.
2
Add the chicken stock, water, consomme and tomato sauce.
3
Simmer over low flame for 12 to 15 minutes.
4
Mix the beef, rice, egg, parsley, salt and pepper together to form small meat balls.
5
Bring the soup to a boil; add the meat balls, lower flame and simmer for 20 to 25 minutes.
6
Add the peas and cilantro and cook for an additional 5 minutes.

470

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: 1 large carrot, chopped, 1 small onion, chopped, 1/8 c. olive oil, 1 1/2 c. chicken stock, 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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