Mexican Meatball Soup
This amazing Mexican meatball soup is a family favorite especially during the chilly fall and winter seasons.
Ingredients
- 1/2 cup celery chopped
- 2 carrots peeled and chopped
- 2 potatoes peeled and chopped
For the meatballs
- 1 lb ground beef
- 1/2 cup rice
- 1/4 onion diced
- 1/4 cup mint leaves chopped
- 1/4 cups cilantro chopped
- 1 egg
- 2 tsp chicken bouillon
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp ground black pepper
- 1/2 tsp oregano
For the broth
- 4 roma tomatoes
- 1/4 onion of a white onion
- 3 garlic cloves
- 4 tsp chicken bouillon
- 6 cups water
- 1 tbs vegetable oil
Instructions
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Add all the meatball ingredients to a large bowl.
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Using your hands mix everything together well.
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Form the mixture into 16 meatballs. Set aside.
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Blend the broth ingredients along with 2 cups of water until smooth.
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Add 1 tbs of oil to a pot over medium heat.
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Add the broth to the pot.
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Cut up the veggies and add them to the pot with the broth. Add 4 more cups of water to the broth. Taste the broth and check for salt. Add more according to your taste.
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In a skillet over medium heat brown the meatballs. Do this in two batches to avoid crowding the skillet. Turn the meatballs on all sides so they get an even browning.
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Add the browned meatballs to the broth. Bring to a boil over medium high heat then reduce to medium low cover and cook for 25 minutes.
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The meatballs will be cooked through by now and the soup is ready to be served.
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Garnish with chopped cilantro if desired and fresh squeezed lime juice. And don't forget the warm corn tortillas enjoy!