Rustic Meatball Soup Recipe

Name: Rustic Meatball Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound ground beef; 6 large garlic cloves, minced; 1 large onion, finely chopped (about 3 cups); 2 medium green bell peppers, finely chopped; 2 teaspoons dried oregano; 3/4 teaspoon ground cumin; Kosher salt; 1 large egg, lightly beaten; 1/2 cup stone-ground yellow cornmeal; 2 tablespoons peanut oil; 1 pound plum tomatoes, seeded and cut into 1/4-inch dice; 1 large carrot, cut into 1/4-inch dice; 2 quarts plus 2 cups water; 6 cilantro sprigs, plus 1 tablespoon chopped cilantro; 1/2 cup long-grain rice; Freshly ground pepper; Lime wedges, for serving

Servings: persons

1 pound ground beef
6 large garlic cloves, minced
1 large onion, finely chopped (about 3 cups)
2 medium green bell peppers, finely chopped
2 teaspoons dried oregano
3/4 teaspoon ground cumin
Kosher salt
1 large egg, lightly beaten
1/2 cup stone-ground yellow cornmeal
2 tablespoons peanut oil
1 pound plum tomatoes, seeded and cut into 1/4-inch dice
1 large carrot, cut into 1/4-inch dice
2 quarts plus 2 cups water
6 cilantro sprigs, plus 1 tablespoon chopped cilantro
1/2 cup long-grain rice
Freshly ground pepper
Lime wedges, for serving

1
In a large bowl, gently mix the ground beef with half of the minced garlic, 1 cup of the chopped onion, 1 cup of the chopped bell peppers, the oregano, cumin, 1 teaspoon of salt and the egg.
2
Add the cornmeal in 2 batches, mixing gently until combined.
3
Shape the meat mixture into 1 1/2-inch meatballs.
4
Transfer to a plate and refrigerate.
5
In a medium stockpot, heat the oil until shimmering.
6
Add the remaining minced garlic and cook over moderate heat until golden, about 30 seconds.
7
Add the remaining chopped onion and cook, stirring, until softened, about 4 minutes.
8
Add the remaining chopped bell peppers and cook, stirring often, for 3 minutes longer.
9
Add the tomatoes and cook until softened, about 5 minutes.
10
Add the carrot and cook, stirring, for 1 minute.
11
Add the water, cilantro sprigs and 2 teaspoons of salt and bring the soup to a boil.
12
Reduce the heat to moderately low and simmer for 10 minutes.
13
Add the rice and simmer for 10 minutes longer.
14
Add the meatballs to the soup and simmer over moderately high heat until they are cooked through and the rice is tender, about 15 minutes.
15
Skim the fat from the surface of the soup and season with salt and pepper.
16
Ladle the meatball soup into bowls and garnish with the chopped cilantro.
17
Serve the soup with lime wedges.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 17 ingredients. The key ingredients include: 1 pound ground beef, 6 large garlic cloves, minced, 1 large onion, finely chopped (about 3 cups), 2 medium green bell peppers, finely chopped, and more.

Yes, Rustic 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.

That's it — enjoy your meal!

Rustic Meatball Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions