Mexican · Dinner
Beef Meatball Soup (High-Protein)
Beef meatballs simmered in a smoky chipotle tomato broth with charred poblano, zucchini and carrot, boosted with black beans and cotija for extra protein. Built on a sofrito base of onion, garlic and cumin, finished with lime and cilantro, served with a warm corn tortilla.
$5
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
645Calories
54.2gProtein
26.1gFat
49.1gCarbs
9.9gSugar
9.9gFiber
1612mgSodium
213mgChol
9.8gSat Fat
1502mgPotassium
295mgCalcium
7.1mgIron
3.8mcgVitamin B12
48mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Finely dice onion and garlic. Mince chipotle in adobo. Slice carrot into rounds and zucchini into half-moons. Char poblano and slice. Chop cilantro.
2
Heat
Saute remaining onion and garlic in olive oil over medium heat for 3 minutes until softened and translucent.
3
Heat
Stir in crushed tomatoes, minced chipotle, and oregano; cook over medium heat for 3 minutes until darkened.
4
Heat
Pour beef stock into pot, add meatballs, and simmer over medium heat for 15 minutes until cooked through. Add carrot, zucchini, and poblano; simmer 10 minutes until carrot is tender.
5
Plate
Season with salt and pepper, stir in lime juice, ladle into bowl, scatter cilantro on top, serve with warm tortilla.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz420g beef ground beef
- 3.6 oz50g, about 1/3 cup drained black beans, cooked
- 2 tbsp2 tbsp cotija cheese
- 4 tbsp4 tbsp white rice, cooked
- 2 tbsp2 tbsp egg
- 11 onion
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 1/2 tsp1/2 tsp dried oregano
- 7 oz100g, a quarter of a 14.5 oz can canned crushed tomatoes
- 2 tsp2 tsp chipotle in adobo
- 2 cup480ml beef stock
- 11 carrot
- 11 zucchini
- 11 poblano pepper
- 2 tsp2 tsp lime juice
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp olive oil
- 22 small corn tortilla
