Description
A hearty and flavorful soup featuring tender meatballs made with ground beef, rice, and spices, all simmered in a savory broth with vegetables.
Ingredients
Scale
- 1 lb lean ground beef
- 1 cup cooked rice
- 1/2 cup fresh cilantro, chopped
- 2 medium carrots, sliced
- 3 cloves garlic, minced
- 1 (15 oz) can fire-roasted tomato sauce
- 4 cups chicken broth
- 1 large egg
- 1/2 cup panko breadcrumbs
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine ground beef, cooked rice, cilantro, garlic, egg, panko breadcrumbs, cumin, oregano, salt, and pepper. Mix until well combined and form into 1-inch meatballs.
- Heat olive oil in a large pot over medium heat. Sear meatballs until browned on all sides (about 5 minutes total). Remove from the pot and set aside.
- In the same pot, sauté diced onions and carrots until onions are translucent (about 3 minutes).
- Add chicken broth and tomato sauce; scrape any browned bits from the bottom of the pot. Bring to a simmer.
- Return meatballs to the pot along with any juices from the plate. Simmer for 20 minutes until meatballs are cooked through and tender.
- Adjust seasoning if needed before serving hot with additional cilantro.
Notes
- For added flavor, you can include minced jalapeños or other spices.
- Feel free to substitute ground turkey or chicken for a lighter option.
- This soup freezes well; store it in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg