Mexican Meatball Soup
Mexican Meatball Soup is rated
out of
5 by
1.
Prep Time:
40 minutes
Cook Time:
40 minutes
Servings:
4
You can prepare the meatballs in advance and freeze them in an airtight container for up to 3 months. To use, defrost in the refrigerator overnight. Add to the soup as directed below.
Ingredients:
- 2 zucchini, coarsely chopped
- 3 celery stalks, coarsely chopped
- 2 1/2 cups beef stock
- 1 can (14 1/2 oz.) whole plum tomatoes,
coarsely chopped, with juices - 2 Tbs. tomato paste
- 1 yellow onion, chopped
- 4 1/2 tsp. minced fresh oregano
- 1 tsp. chili powder
- Salt, to taste, plus 1 1/2 tsp.
- 1 lb. ground beef
- 1 egg, lightly beaten
- 1/4 cup fresh bread crumbs
- 1 tsp. freshly ground pepper
Directions:
Make the soup base
In a large saucepan over medium heat, combine the zucchini, celery, stock, tomatoes and their juices, tomato paste, all but 2 Tbs. of the onion, 1/2 tsp. of the oregano, the chili powder and 1 cup water. Bring to a boil, reduce the heat to low and simmer, uncovered, until the vegetables are soft and the flavors are blended, about 30 minutes. Season with salt.
Prepare the meatballs
Meanwhile, in a bowl, combine the ground beef, egg, bread crumbs, the remaining 2 Tbs. onion, the remaining 4 tsp. oregano, the 1 1/2 tsp. salt and the pepper. Mix gently with your hands, then shape into balls about 1 inch in diameter. Set aside.
Finish the soup
When the soup base is ready, using a large spoon, gently slide the meatballs into the simmering stock. Cook until opaque throughout, 7 to 9 minutes. Ladle the soup into soup bowls and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).
In a large saucepan over medium heat, combine the zucchini, celery, stock, tomatoes and their juices, tomato paste, all but 2 Tbs. of the onion, 1/2 tsp. of the oregano, the chili powder and 1 cup water. Bring to a boil, reduce the heat to low and simmer, uncovered, until the vegetables are soft and the flavors are blended, about 30 minutes. Season with salt.
Prepare the meatballs
Meanwhile, in a bowl, combine the ground beef, egg, bread crumbs, the remaining 2 Tbs. onion, the remaining 4 tsp. oregano, the 1 1/2 tsp. salt and the pepper. Mix gently with your hands, then shape into balls about 1 inch in diameter. Set aside.
Finish the soup
When the soup base is ready, using a large spoon, gently slide the meatballs into the simmering stock. Cook until opaque throughout, 7 to 9 minutes. Ladle the soup into soup bowls and serve. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Soup, by Georgeanne Brennan (Oxmoor House, 2006).
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Rated 5 out of
5
by
CinCan from
Great "Starter" Recipe
I've made this several times. My favorite variations are: (1) Use 1/2 ground bison & 1/2 extra (extra) lean ground beef; (2) Add one jalapeño, diced with seeds to enhance flavor of soup base; (3) Add coarsely chopped carrots (a cup or more, as desired); and (4) Add canned shoepeg corn (as desired). I also go a bit heavy on the fresh oregano when making the meatballs. This recipe, with or without the suggested alterations, is sure to be a hit!!!
Date published: 2014-10-26