Ingredients:
For the Meatballs:
- 1 lb (450 g) lean ground beef
- 1/4 cup (50 g) long-grain rice
- 1 medium egg
- 2 garlic cloves, grated or minced
- 3 tablespoons chopped fresh cilantro
- 2 tablespoons chopped fresh mint leaves
- 1 tablespoon chopped fresh oregano
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
For the Soup:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 1 medium carrot, diced or sliced
- 2-3 celery stalks, diced
- 2 garlic cloves, finely chopped
- 1 1/2 cups (250 g) potatoes, cubed
- 1 medium zucchini, cubed
- 1 cup (150 g) green beans, sliced
- 1 1/2 cups (330 ml) tomato sauce (passata)
- 2 tablespoons fresh oregano, finely chopped
- 6 cups (1.5 L) beef stock
- A handful fresh cilantro, roughly chopped
- Salt and freshly ground black pepper to taste
Preparation:
Begin by preparing the meatballs. In a large bowl, combine the ground beef, rice, egg, garlic, cilantro, mint, oregano, salt, and pepper. Mix thoroughly until all ingredients are well incorporated. Use a scoop to form evenly sized meatballs and place them on a tray. Refrigerate while you prepare the soup.
In a large stock pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, carrot, and celery, sautéing for 8-10 minutes until softened. Incorporate the garlic and cook for an additional minute, stirring frequently.
Next, add the potatoes, zucchini, green beans, tomato sauce, oregano, and beef stock. Bring the mixture to a boil, then reduce the heat to a simmer. Carefully add the meatballs to the soup, ensuring they are fully submerged.
Cover the pot and let the soup simmer for 20 minutes, allowing the flavors to meld together. Stir in the fresh cilantro, and season with salt and pepper to taste. Serve hot and enjoy this comforting, flavorful Mexican meatball soup!
Perfect for a cozy dinner or a hearty lunch, this recipe is sure to become a family favorite. Pair it with crusty bread or a side salad for a complete meal.
