Mexican Meatball Soup

Ingredients

• 1 lb (450g) ground beef 1 lb (450g) ground beef
• 1/2 lb (225g) ground pork 1/2 lb (225g) ground pork
• 1/4 cup (50g) cooked rice 1/4 cup (50g) cooked rice
• 1/4 cup (30g) breadcrumbs 1/4 cup (30g) breadcrumbs
• 1/4 cup (60ml) milk 1/4 cup (60ml) milk
• 1/4 cup (15g) fresh cilantro, chopped 1/4 cup (15g) fresh cilantro, chopped
• 1/4 cup (15g) fresh parsley, chopped 1/4 cup (15g) fresh parsley, chopped
• 1 small onion, finely chopped 1 small onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 egg, beaten 1 egg, beaten
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano 1 teaspoon dried Mexican oregano
• 1/2 teaspoon chipotle pepper (optional) 1/2 teaspoon chipotle pepper (optional)
• Salt and pepper to taste Salt and pepper to taste
• 4 cups (960ml) chicken or vegetable broth 4 cups (960ml) chicken or vegetable broth
• 2 cups (480ml) water 2 cups (480ml) water
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 1 carrot, diced 1 carrot, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 potato, diced 1 potato, diced
• 1 tablespoon olive oil 1 tablespoon olive oil
• Fresh cilantro, lime wedges, and avocado slices for garnish Fresh cilantro, lime wedges, and avocado slices for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 15g, 4g
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the ground beef, ground pork, cooked rice, breadcrumbs, milk, cilantro, parsley, onion, garlic, egg, cumin, Mexican oregano, chipotle pepper (if using), salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Shape the mixture into small meatballs, about 1 inch (2.5cm) in diameter.
3. 3.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent.
4. 4.
   Add the diced carrot, zucchini, and potato to the pot and sauté for a few minutes until slightly softened.
5. 5.
   Pour in the chicken or vegetable broth, water, and diced tomatoes with their juice. Bring the mixture to a boil.
6. 6.
   Gently drop the meatballs into the boiling broth, one by one. Reduce the heat to low and let the soup simmer for about 20 minutes, or until the meatballs are cooked through and tender.
7. 7.
   Taste the soup and adjust the seasoning with salt and pepper if needed.
8. 8.
   Serve the Mexican Meatball Soup hot, garnished with fresh cilantro, lime wedges, and avocado slices.

Treat your ingredients with care...

• Ground beef and pork — Make sure the meat is well-seasoned and mixed thoroughly with the other ingredients to ensure flavorful and tender meatballs.
• Mexican oregano — Mexican oregano has a stronger flavor compared to Mediterranean oregano, so adjust the quantity according to your taste preference.
• Chipotle pepper — Add chipotle pepper for a smoky and slightly spicy flavor. Adjust the amount based on your desired level of heat.

Tips & Tricks

• For a lighter version, you can use ground turkey instead of beef and pork.
• If you prefer a spicier soup, add a diced jalapeño pepper along with the other vegetables.
• To save time, you can make the meatballs in advance and refrigerate them until ready to use.
• Serve the soup with warm tortillas or crusty bread for a complete meal.
• Leftovers can be stored in the refrigerator for up to 3 days and make a delicious next-day lunch.

Serving advice

Serve the Mexican Meatball Soup in individual bowls, making sure to include a generous amount of meatballs, vegetables, and broth in each serving. Garnish with fresh cilantro, a squeeze of lime juice, and a few slices of avocado for added freshness and flavor.

Presentation advice

To enhance the presentation, sprinkle some additional chopped cilantro on top of the soup just before serving. Serve the soup in colorful ceramic bowls to showcase the vibrant colors of the vegetables and meatballs.