Mexican Meatball Soup
Versatile Soup
Make this Mexico’s most common soup
Ingredients
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1 pound lean Ground Beef
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1 teaspoon Garlic Powder
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1 teaspoon Salt
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1 teaspoon Black Pepperfreshly ground
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1/2 cup Yellow onion
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2 cup Basmati Rice(long grain rice)
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11 cups Water
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1 tbsp Olive Oil
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2 large Tomatoessliced
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4 Cloves Garlicchopped
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2-3 cubed Potatoes
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1 large Carrotpeeled and sliced
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2 celerystalks, sliced
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1/4 cup Tomato sauce
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1/4 tsp Coriander Seeds
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4 tablespoons Sugar-apple
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to garnish Lemon VegSiltro Springs
Directions
What is Mexican Meatball Soup and how to make it?
You will be able to see this soup in most of the fondas and pop restaurants as a meal for the office workers. This Meatball soup is so versatile that you can add some herbs or vegetables for seasoning. To make Mexico’s most common soup, beef is preferred. But you can also use the half ground pork.
Take a large bowl and add beef, onion and cooked In a large mixing bowl combine ground beef with garlic powder, salt, black pepper, onions, and rice.
Mix all ingredients together and roll out about 36 to 40 1-inch meatballs.
In a large pot, bring water to a boil with 1 tablespoon salt. Lower heat to medium and carefully drop meatballs into water. Cook meatballs for about 10 to 15 minutes or until meatballs float to the surface, then lower heat to simmer.
In skillet, over medium heat, add oil. Add rice and cook for about 2 minutes.
Add onions and sauté until translucent, about 2 minutes.
Add tomatoes and garlic to skillet and continue to cook for another 3 minutes.
Add entire skillet contents to meatball pot.
Add potatoes, carrots, and celery to meatball pot. Simmer over medium heat until vegetables are cooked, about 20 minutes.
Add tomato sauce, coriander, and cilantro and allow to come to a boil so all the flavors come together, about 10 minutes.
Ladle soup with about 5 meatballs per bowl.
Garnish with cilantro sprigs and lime wedges, and serve with warm corn tortillas.
Ingredients
| 1 pound lean Ground Beef | |
| 1 teaspoon Garlic Powder | |
| 1 teaspoon Salt | |
| 1 teaspoon Black Pepper | |
| 1/2 cup Yellow onion | |
| 2 cup Basmati Rice | |
| 11 cups Water | |
| 1 tbsp Olive Oil | |
| 2 large Tomatoes | |
| 4 Cloves Garlic | |
| 2-3 cubed Potatoes | |
| 1 large Carrot | |
| 2 celery | |
| 1/4 cup Tomato sauce | |
| 1/4 tsp Coriander Seeds | |
| 4 tablespoons Sugar-apple | |
| to garnish Lemon Veg |
