Mexican Meatball Soup
There are many different ways and variations to making meatball soup. This particular recipe uses beef meatballs. 85% lean ground beef works the best. It’s not too lean and not too fatty. You can also use half beef/half pork, or all pork. You can add in a variety of vegetables to this in addition to potatoes. Carrots, roasted corn, zucchini, and squash are all suitable. Serve with a side of steamed rice.
Ingredients
Meatballs
- 1 lb ground beef
- 1 slice bread
- 1/4 cup milk
- 1 large egg
- 4 garlic cloves
- salt and pepper to taste
Meatball Soup
- 1 lb tomatoes
- 1/4 medium white onion
- 6 garlic cloves
- 1 tbsp vegetable oil
- 4 cups chicken stock
- 1 lb potatoes peeled and cut into small cubes.
- 1/2 cup cilantro chopped
Garnish
- green onion chopped
- queso fresco
Instructions
- Mix all of the meatball ingredients together.
- Roll the meat into balls a little smaller than golf ball sized. Set aside.
- Dry roast the tomatoes, onions, and garlic in a large pot. This will take 4-5 minutes.
- Add them to a blender or food processor.
- Purée.
- In the same pot, heat up vegetable oil over medium high heat. Pour in the tomato purée. Cook for 5 minutes.
- Pour in the chicken stock. Bring to a boil. Drop in the meatballs. Add in the potatoes.
- Simmer for 15 minutes. The meatballs will float to the top.
- Turn off the heat. Add in the cilantro. Season with salt and pepper.
