Ingredients
- 1 lb ground beef
- 1/3 cup uncooked white rice
- 1 large egg
- 2 tablespoons chopped fresh cilantro
- 2 cloves garlic, minced (for meatballs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced (for soup)
- 6 cups beef broth
- 1 can (15 oz) tomato sauce
- 2 medium carrots, sliced
- 2 medium potatoes, peeled and diced
- 1 medium zucchini, sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
Instructions
- In a large bowl, mix the ground beef, uncooked rice, egg, cilantro, minced garlic, salt, and pepper until just combined. Shape into medium-sized meatballs and set aside.
- Heat vegetable oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add garlic and cook for another 30 seconds.
- Pour in the beef broth and tomato sauce. Stir in cumin and chili powder until well combined.
- Carefully add the meatballs to the broth, then add the carrots and potatoes. Bring to a simmer and cook for 20 minutes.
- Add zucchini and continue simmering for another 10 to 15 minutes, or until the vegetables are tender and the meatballs are cooked through.
- Taste and adjust seasoning as needed. Serve hot with fresh cilantro if desired.
Notes
- Add chopped celery or green beans for more veggies.
- Use cayenne or jalapeño for extra heat.
- Finish with fresh cilantro for brightness.
- Add broth or water when reheating if soup thickens.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 780mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
