Mexican · Dinner
Beef Meatball Soup (Gluten-Free)
Beef meatballs seasoned with cumin and oregano simmer in a smoky tomato-chipotle broth with potato, carrot and zucchini. Cornmeal and egg bind the meatballs instead of breadcrumbs to keep the dish gluten-free. Finished with lime and cilantro for brightness.
$5
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
448Calories
35.2gProtein
20.1gFat
30.8gCarbs
10.1gSugar
5.6gFiber
1076mgSodium
257mgChol
7.1gSat Fat
1410mgPotassium
115mgCalcium
5.4mgIron
3.2mcgVitamin B12
34mgVitamin C
gluten-free
low-calorie
high-fiber
protein-rich
gluten-free
Instructions
1
Prep
Combine beef mince, cornmeal, egg, 1 clove garlic, cilantro, cumin, oregano, salt and onion in a bowl; mix until evenly combined and sticky.
2
Build
Roll into 5-6 small meatballs about 1 inch each, pressing gently so they hold together.
3
Sauté
Heat olive oil over medium heat for 3 minutes, then add 1 clove garlic; cook 2 minutes until fragrant and translucent.
4
Simmer
Stir in canned tomatoes, chipotle, chicken stock, potato and carrot; bring to gentle boil over medium-high heat, then reduce to medium-low and simmer 10 minutes until potato is fork-tender.
5
Poach
Lower meatballs gently into simmering broth; cook uncovered over medium-low heat for 12 minutes until firm and cooked through.
6
Finish
Add zucchini and simmer over medium-low heat for 4 minutes until just tender.
7
Plate
Ladle soup into bowl, stir in lime juice, scatter cilantro and black pepper over top before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz436g beef-ground
- 2 tbsp2 tbsp cornmeal
- 22 eggs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp cilantro
- 1 tsp1 tsp cumin-ground
- 1/2 tsp1/2 tsp oregano-dried
- 1/2 tsp1/2 tsp salt
- 11 onion
- 2 tsp2 tsp olive-oil
- 7 oz100g, a quarter of a 14.5 oz can canned-tomatoes
- 2 tsp2 tsp chipotle-in-adobo
- 2 cup480ml chicken-stock
- 5 oz140g potato
- 22 small carrot (about 50g)
- 2/3 cup100g zucchini
- 2 tsp2 tsp lime-juice
- black pepper to taste
