Mexican Meatball Soup
This hearty meatball and vegetable soup is a comforting and satisfying dish perfect for a chilly evening. The zucchini, celery, and tomato-based broth simmer together to create a flavorful base, while the tender meatballs add a delicious element to each spoonful. Enjoy a warm bowl of this soup for a cozy and nourishing meal.
— Constant Cookbook
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
Instructions
- <b>Make the soup base</b>
- 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.
- <b>Prepare the meatballs</b>
- 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.
- <b>Finish the soup</b>
- 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, <I>Soup</I>, by Georgeanne Brennan (Oxmoor House, 2006).
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