Mexican Meatball Soup

"In 'Soup Suppers' by Arthur Schwartz"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 31mins
Ingredients:
15
Serves:
6
Advertisement

ingredients

Advertisement

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.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes