Magic Mexican Meatball Soup Recipes

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MEXICAN MEATBALL SOUP



Mexican Meatball Soup image

Provided by Marcela Valladolid

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

1 tablespoon vegetable oil
1/2 small onion, chopped (about 1/2 cup)
1/3 cup uncooked long-grain rice
2 tablespoons chopped fresh cilantro
1 pound ground sirloin beef
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 carrot, cut into rounds (about 3/4 cup)
1 serrano chile, whole
1 Yukon gold potato, skin on, diced (about 1 cup)
2 tablespoons tomato paste
8 cups vegetable stock
2 zucchini, diced (about 1 cup)

Steps:

  • In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
  • In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
  • Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

MEXICAN MEATBALL SOUP



Mexican Meatball Soup image

There are several ways to make a Mexican meatball soup, and this is one of the simplest recipes that I've found that my family absolutely loves. These Mexican Meatballs are cooked in a tomato broth flavored with cilantro & mint. A delicious and elegant dish that's perfect for a nice dinner.

Provided by Mely Martínez

Categories     Beef     Soups

Time 45m

Number Of Ingredients 14

1 Lb. tomato
¼ medium white onion
1 garlic clove
1 tablespoon vegetable oil
4 cups of chicken broth*
½ cup chopped cilantro
Salt to taste
1 Lb. ground beef
1 slice of bread
¼ cup milk
1 large egg (beaten.)
1 garlic clove (chopped (or 1/3-teaspoon garlic powder))
6 peppercorns or (½ teaspoon of ground pepper)
Salt to taste

Steps:

  • Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren't juicy and your blender is having a hard time blending, add ¼ cup of water.
  • Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.
  • To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
  • Place meat in a large bowl and make a well in the center.
  • Grind garlic clove and peppercorns in your molcajete (the flavors won't be able to compare if you use the dried form, but they'll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.
  • Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they're done, add the chopped cilantro and season with salt. In this step, add any extra vegetables you want in your soup to cook along with the meatballs.

Nutrition Facts : ServingSize 1.5 cup, Calories 266 kcal, Carbohydrate 7 g, Protein 16 g, Fat 19 g, SaturatedFat 8 g, Cholesterol 81 mg, Sodium 667 mg, Fiber 1 g, Sugar 3 g

MEXICAN MEATBALL SOUP



Mexican Meatball Soup image

Meatballs and rice make this hearty, home-cooked soup substantial enough to serve on its own.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 13

1 1/2 pounds ground beef (85 percent lean)
1/3 cup uncooked long-grain white rice
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh cilantro, plus more leaves for serving
1/2 teaspoon ground cinnamon
1 large egg
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
6 cups low-sodium chicken broth
1 can (15 ounces) tomato sauce
1 large zucchini, quartered lengthwise and thinly sliced
2 cups packed baby spinach (2 ounces)

Steps:

  • Mix together beef, rice, mint, cilantro, cinnamon, egg, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. Form tablespoons of mixture into meatballs (about 40).
  • Heat oil in a large pot over medium-high. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add broth, 2 cups water, tomato sauce, zucchini, and meatballs. Simmer over medium, partially covered, until meatballs are cooked through, about 25 minutes. Season with salt and pepper. Stir in spinach and serve, topped with cilantro leaves.

MAGIC MEXICAN MEATBALL SOUP



Magic Mexican Meatball Soup image

Presto! Frozen cooked meatballs, canned beef broth and salsa are the magic ingredients that transform the traditional Mexican albondigas soup into a quick and easy, every day treat.

Provided by Lorac

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

3 (14 1/2 ounce) cans reduced-sodium beef broth
1 (16 ounce) package frozen cooked meatballs
2 cups frozen corn
1 1/2 cups prepared chunky style salsa
1/2 cup finely shredded cheddar cheese
1/2 cup roughly crumbled tortillas or 1/2 cup corn chips

Steps:

  • Bring beef broth to a boil, add frozen meatballs, cover and simmer until meatballs are heated through.
  • Remove cover, add corn and salsa and simmer until corn is tender.
  • Ladle into soup bowls, top with cheese and chips.

Nutrition Facts : Calories 155.8, Fat 5.5, SaturatedFat 3.1, Cholesterol 14.8, Sodium 672.9, Carbohydrate 23.4, Fiber 3.5, Sugar 3, Protein 7.5

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