The recipe for this soup caught my eye for a number of reasons-it’s easy and fast to cook and the ingredients are probably already in your pantry (I just had to buy the carrot and zucchini) yet delicious when put together. You can very easily adjust the heat too-add a bit more or less of the chili powders or add some diced green chiles. I made mine rather mild, opting for a few squirts of hot sauce later. I really loved how crisp the veggies stay even after reheating and there’s just enough rice. I served it with a small cheese quesadilla, a bit of refried beans, sour cream and salsa. It was nice to dip the quesadilla into to broth. I think it would be great topped with some tortilla strips or crunched tortilla chips. This recipe is a keeper!!
Mexican Meatball Soup
- 1 lb 93% lean ground beef
- 1/2 cup plain bread crumbs
- 2 garlic cloves, smashed to a paste
- 1 large egg
- kosher salt
- 1/4 tsp chili powder
- 1/4 tsp ancho chili powder
- 1/2 tsp cumin
- 1/2 tsp Goya Adobo
- 1 tbsp olive oil
- 6 cups low sodium, low fat chicken broth (I used the last 3 cups of this home made chicken stock plus an additional 3 cups which I purchased)
- 1 large carrot cut into 1/4 inch rounds
- 1 large zucchini, halved then cut into 1/4 inch half-moons
- 1 28oz can crushed tomatoes, undrained (I used Muir Woods Organic)
- 1/2 cup long-grain white rice
- chopped fresh cilantro, for topping
- freshly grated sharp cheddar cheese, for topping
- In a large bowl combine the first 9 ingredients (beef through and including Adobo). Using your hands mix to evenly combine. Be careful not to over-mix. Pinch off tablespoon-sized pieces and roll into balls.
- In a large dutch oven heat the oil over medium-high heat. Place as many meatballs into the pot as you can without crowding them and push slightly on the top to flatten a bit. Brown on all sides for about 3/4 minutes. You do not have to cook them all the way through but they must be mostly done. You may have to work in batches to brown all of the meatballs.
- Add the chicken broth and tomatoes and bring to a boil. Add the carrots, zucchini and rice. Return to a boil then reduce to a simmer, cover and cook for about 20 minutes until the rice is done and the meatballs are cooked through.
- Season with salt if necessary.
- Serve garnished with cilantro and cheddar cheese if desired.
This soup reheats beautifully for left overs and I would imagine that it freezes well-although I didn’t try.
Adapted from February, 2014 issue of All You Magazine.