Mexican Meatball Soup
- Ready In:
- 1hr 31mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Meatballs
- 1⁄3 cup raw rice
- 1 medium red onion, finely chopped (about1 cup)
- 1⁄3 cup finely chopped fresh cilantro
- 1 cup soft fresh breadcrumb
- 1 egg
- 1⁄3 cup milk
- 1 teaspoon salt
- 3 garlic cloves, minced
- 1⁄2 teaspoon dried oregano (preferably Mexican)
- 1 lb lean ground beef
-
Soup
- 2 quarts beef broth
- 1 bay leaf
- 2 medium carrots, cut into 1/4-inch pieces
- 1 red chili, seeded and thinly sliced (3-inch long)
- 1⁄3 cup madeira wine
directions
- In a small pot, bring 1 cup of water to a boil; add the rice.
- Boil 5 minutes; drain.
- Place rice in a large mixing bowl.
- Add in the chopped onion and cilantro, the breadcrumbs, egg, milk, salt, garlic, and oregano; with a fork, blend thoroughly.
- Add the beef and, with the fork, or your hands, blend it into the rice and bread mixture.
- Shape the meat into 1-inch meatballs; there should be about 30.
- In a 4-6 quart pot, combine the broth, bay leaf, carrots, and chili; bring to a boil.
- Add the meatballs, cover, and simmer gently for 30 minutes.
- Add the Madeira and simmer 1 minute.
- Remove the bay leaf before serving.
- Serve piping hot, offering lime wedges and pico de gallo to further season the soup.
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