Mexican · Dinner
Beef Meatball Soup
Beef meatballs simmered in a smoky chipotle and tomato broth with cumin and oregano, finished with rice, potato and carrot for body. The meatballs carry rice and egg for tenderness. Served in a deep bowl with lime, cilantro and a warm corn tortilla alongside.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
486Calories
34.2gProtein
22.8gFat
38.1gCarbs
8.9gSugar
5.4gFiber
612mgSodium
232mgChol
8.1gSat Fat
1120mgPotassium
95mgCalcium
5.2mgIron
2.9mcgVitamin B12
22mgVitamin C
high-fiber
spice-route
all-time-classics
Instructions
1
Prep
Mix ground beef, cooked rice, beaten egg, minced garlic, half the cumin, mint and half the chopped onion until just combined, then roll into 4–5 meatballs.
2
Sauté
Heat olive oil in a medium pot over medium heat and sauté remaining onion and minced garlic for 3 minutes until soft and translucent.
3
Simmer
Stir in pureed tomatoes, minced chipotle, remaining cumin and oregano, then simmer over medium heat for 2 minutes until darkened.
4
Poach
Lower heat to medium-low, slide meatballs into broth one at a time, and poach for 18–20 minutes until firm and no longer pink inside.
5
Plate
Season broth with salt, ladle into a deep bowl, finish with cilantro and lime wedge, and serve with the warm tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g ground beef
- 4 tbsp4 tbsp cooked white rice
- 22 small eggs
- 2 clove2 clove garlic
- 1 tsp1 tsp ground cumin, divided
- 2 tbsp2 tbsp fresh mint
- 11 small onion, plus 1/4 onion for the broth
- 3.6 oz100g canned tomatoes (about 1/6 of a 14.5 oz can)
- 2 tbsp2 tbsp chipotle in adobo
- 2 cup480ml low-sodium chicken stock
- 11 small potato (about 70g)
- 11 small carrot (about 40g)
- 1 tsp1 tsp dried oregano
- 2 tsp2 tsp olive oil
- salt, to taste
- 2 tbsp2 tbsp cilantro
- 22 lime wedge, to serve
- 22 small corn tortilla (about 25g), to serve
