Description
I grew up eating this soup and after trying dozens of recipes I have combined them to come up with this dish. The flavors are rich, the meatballs are tender and the broth is good enough to drink by itself. Serve with warm flour tortillas.
Ingredients
- 2 pounds ground beef
- 1 egg
- ¼ cup bread crumbs
- ½ cup uncooked white rice
- 2 teaspoons ground cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 10 cups chicken broth
- 4 carrots, sliced
- ½ large onion, chopped
- 4 stalks celery, sliced
- 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
- 1 (8 ounce) can tomato sauce
- 1 (7 ounce) can diced green chiles, drained
- 1 bunch cilantro leaves, chopped
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- 2 teaspoons ground cumin
Instructions
- Make the meatballs: Mix ground beef
- uncooked rice
- bread crumbs
- egg
- cumin
- garlic powder
- and salt together in a large bowl until well combined.
- Start the soup: Bring chicken broth to a boil in a large stockpot over medium heat.
- Meanwhile
- form 1 1/2-tablespoon portions of the beef mixture into 1-inch meatballs.
- When chicken broth is boiling
- reduce the heat to a simmer. Drop in meatballs and simmer until cooked through
- about 20 minutes.
- Add diced tomatoes
- tomato sauce
- and diced chiles; stir in carrots
- celery
- onion
- cilantro
- cumin
- oregano
- and garlic powder. Simmer soup until vegetables are cooked and flavors are blended
- about 1 hour.
Prep Time: 30 mins
Cook Time: 1 hr 20 mins
Total Time: 1 hr 50 mins
Servings: 10