Mexican · Dinner
Meatball Soup (No-Chop)
Mexican meatball soup made from hand-rolled ground beef simmered in a chipotle-tomato broth with cumin. Built entirely with pre-cut, pressed, or scissor-snipped ingredients to avoid knife work. Served in broth with lime and cilantro.
$5
12 minsPrep
22 minsCook
34 minsTotal
EasyLevel
Nutrition per serving
478Calories
38.2gProtein
25.6gFat
22.1gCarbs
6.8gSugar
3.9gFiber
1180mgSodium
135mgChol
9.8gSat Fat
890mgPotassium
85mgCalcium
5.2mgIron
3.1mcgVitamin B12
14mgVitamin C
gluten-free
protein-rich
low-carb
no-chop
Instructions
1
Prep
Combine ground beef, cooked rice, pressed garlic, cumin, salt and snipped cilantro in a bowl. Roll into 5–6 small meatballs about 1 inch across.
2
Blitz
Pulse onion and chipotle in adobo in a blender for 10 seconds until a coarse, wet paste forms.
3
Sauté
Warm olive oil in a pot over medium heat. Add the onion-chipotle paste, stirring for 2 minutes until fragrant and glossy.
4
Simmer
Pour in chicken stock, canned tomatoes and frozen carrot. Bring to a gentle simmer over medium heat for 5 minutes until carrot softens.
5
Poach
Lower meatballs into simmering broth one at a time. Cook over medium-low heat for 12 minutes until firm and no longer pink inside.
6
Plate
Ladle soup and meatballs into a bowl. Squeeze lime wedge over top and scatter cilantro before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g ground beef
- 4 tbsp4 tbsp cooked white rice
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ground cumin
- 2 tbsp2 tbsp cilantro
- 1/2 tsp1/2 tsp salt
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp chipotle in adobo
- 11 onion
- 2 cup480ml chicken stock
- 1/2 cup70g frozen diced carrot
- 22 lime wedge
- 2 tsp2 tsp olive oil
