Mexican · Dinner
Meatball Soup (High-Protein)
Beef meatballs simmered in a smoky chipotle-tomato broth with rice, black beans, and a poached egg stirred in for extra protein. The broth carries cumin, oregano, and charred onion, finished with cilantro, lime, and crumbled cotija. Served hot in a deep bowl as a hearty one-pot meal.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
612Calories
54.3gProtein
27.8gFat
38.9gCarbs
6.4gSugar
8.1gFiber
1580mgSodium
382mgChol
9.9gSat Fat
1180mgPotassium
180mgCalcium
6.4mgIron
3.9mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Shape the beef into 4–5 small meatballs about 1 inch across and set on a plate.
2
Saute
Heat olive oil in a medium pot over medium heat. Add onion and garlic, cook 3–4 minutes until onion turns translucent. Stir in cumin, oregano, chipotle in adobo, and tomato paste; cook 1 minute.
3
Simmer
Add canned tomatoes and beef stock, bring to a boil over medium-high heat, then lower to medium-low and simmer 5 minutes until broth deepens to reddish-brown.
4
Simmer
Lower meatballs into broth one at a time over medium-low heat and cook uncovered 12–15 minutes until they float and are no longer pink inside. Stir in black beans and rice, simmer 3 minutes.
5
Plate
Ladle soup into a deep bowl, top with poached egg, cotija, and cilantro, and serve with lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef-ground-beef, formed into small meatballs
- 22 large eggs, poached
- 2/3 cup120g, cooked black-bean
- 1/2 cup90g, cooked white-rice-cooked
- 7 oz100g, about a quarter of a 14.5 oz can canned-tomatoes
- 2 tbsp2 tbsp tomato-paste
- 11 onion
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp chipotle-in-adobo
- 2 tsp2 tsp cumin-ground
- 1 tsp1 tsp oregano-dried
- 2 cup480ml beef-stock
- 2 tbsp2 tbsp cotija-queso-fresco
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
- 1 tbsp1 tbsp olive-oil
- salt, to taste
