Description
This is my number-one soup recipe, perfect for a cold rainy day, handed down to me by my mother. I hope you all enjoy it as much as my family has.
Ingredients
- 1 gallon water
- 3 cups tomato sauce
- 1 yellow onion, quartered
- 4 tablespoons chicken bouillon (such as Knorr®)
- 3 cloves garlic, minced
- 1 tablespoon dried oregano
- 3 pounds lean ground beef
- 3 eggs
- ½ cup tomato sauce
- ¼ cup uncooked white rice
- ¼ cup chopped fresh cilantro (Optional)
- 1 tablespoon seasoned salt (such as Season-All®)
- 1 tablespoon dried oregano leaves
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground cumin
- 10 small baby potatoes
- 5 large carrots, sliced diagonally
- 5 stalks celery, sliced diagonally
- 2 zucchini, chopped
- 2 cups thickly shredded green cabbage
- 1 lemon, sliced into wedges (Optional)
- 2 avocados, chopped (Optional)
- ¼ cup chopped fresh cilantro (Optional)
Instructions
- Pour water into a large stockpot over high heat. Stir in 3 cups tomato sauce
- yellow onion
- chicken bouillon
- garlic
- and 1 tablespoon dried oregano. Bring broth to a slow boil.
- Combine ground beef
- eggs
- 1/2 cup tomato sauce
- white rice
- 1/4 cup cilantro
- seasoned salt
- 1 tablespoon dried oregano
- onion powder
- garlic powder
- black pepper
- and cumin in a large bowl. Squeeze mixture with your hands until thoroughly mixed.
- Scoop 1/4 cup of beef mixture and form in a ball. Lower gently into boiling broth. Repeat with remaining beef mixture.
- Stir potatoes
- carrots
- and celery into the broth. Cover and simmer until meatballs and potatoes are tender
- about 30 minutes. Stir in zucchini and cabbage. Cover and simmer until cabbage is tender
- about 10 minutes.
- Serve with a squeeze of lemon juice and garnish with avocado and 1/4 cup cilantro.
Prep Time: 40 mins
Cook Time: 45 mins
Total Time: 1 hr 25 mins
Servings: 12