How To Make Mexican Meatball Soup

Ingredients :

For the Meatballs:

• 1 lb lean ground beef
• 1/2 cup cooked rice
• 1/4 cup finely chopped onion
• 1 clove garlic, minced
• 1 egg, beaten
• 1/4 cup fresh cilantro, finely chopped
• 1 teaspoon ground cumin
• Salt and pepper to taste

For the Soup:

• 8 cups beef broth
• 2 large carrots, sliced
• 2 medium potatoes, diced
• 1 cup chopped celery
• 1 cup chopped onion
• 2 tomatoes, chopped
• 1/2 cup chopped fresh cilantro
• 2 cloves garlic, minced
• 1 tablespoon vegetable oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Lime wedges for serving
• Avocado slices for garnish
• Tortilla chips (optional)

Préparations :

Prepare the Meatballs:

1. In a large bowl, combine ground beef, cooked rice, chopped onion, minced garlic, beaten egg, cilantro, cumin, salt, and pepper.
2. Mix until well combined, then shape into small meatballs, about 1 inch in diameter.

Cook the Meatballs:

1. Heat vegetable oil in a large pot over medium heat.
2. Add meatballs in batches, browning on all sides, about 5 minutes per batch.
3. Remove meatballs and set aside.

Prepare the Soup:

1. In the same pot, add more oil if necessary. Sauté chopped onion, garlic, celery, and carrots until softened, about 5 minutes.
2. Add chopped tomatoes, dried oregano, ground cumin, salt, and pepper. Cook for another 2-3 minutes.

Simmer the Soup:

1. Pour in beef broth and bring to a boil.
2. Reduce heat to low, add diced potatoes and meatballs back into the pot.
3. Simmer uncovered for 20-25 minutes, until potatoes are tender and meatballs are cooked through.

Finish and Serve:

1. Stir in chopped cilantro and adjust seasoning with salt and pepper if needed.
2. Ladle soup into bowls and serve hot with lime wedges, avocado slices, and tortilla chips on the side.

Enjoy this flavorful and hearty Mexican Meatball Soup, a true delight that brings warmth and taste to any table.

ENJOY