Mexican Meatball Soup Recipe
Ingredients
| Zucchini | 2 , coarsely chopped | |
| Celery stalks | 3 , coarsely chopped | |
| Beef stock | 2 1⁄2 Cup (40 tbs) | |
| Whole plum tomatoes canned | 14 1⁄2 Ounce, coarsely chopped (with juices) | |
| Tomato paste | 2 Tablespoon | |
| Yellow onion | 1 , chopped | |
| Minced fresh oregano | 4 1⁄2 Teaspoon | |
| Chili powder | 1 Teaspoon | |
| Salt | 1 1⁄2 Teaspoon (use more to tatse) | |
| Ground beef | 1 Pound | |
| Egg | 1 , lightly beaten | |
| Fresh bread crumbs | 1⁄4 Cup (4 tbs) | |
| Freshly ground pepper | 1 Teaspoon |
Nutrition Facts
Serving size
Calories 451 Calories from Fat 288
% Daily Value*
Total Fat 32 g49.2%
Saturated Fat 11.6 g57.8%
Trans Fat 0 g
Cholesterol 132.9 mg44.3%
Sodium 1431.4 mg59.6%
Total Carbohydrates 17 g5.8%
Dietary Fiber 4.1 g16.3%
Sugars 7.1 g
Protein 27 g53.7%
Vitamin A 31.3% Vitamin C 61.9%
Calcium 8% Iron 16.2%
*Based on a 2000 Calorie diet
Directions
In a large saucepan over medium heat, combine the zucchini, celery, stock, tomatoes and their juices, tomato paste, all but 2 Tbs. of the onion, 1/2 tsp. of the oregano, the chili powder and 1 cup water. Bring to a boil, reduce the heat to low and simmer, uncovered, until the vegetables are soft and the flavors are blended, about 30 minutes. Season with salt.
Prepare the meatballs
Meanwhile, in a bowl, combine the ground beef, egg, bread crumbs, the remaining 2 Tbs. onion, the remaining 4 tsp. oregano, the 1 1/2 tsp. salt and the pepper. Mix gently with your hands, then shape into balls about 1 inch in diameter. Set aside.
Finish the soup
When the soup base is ready, using a large spoon, gently slide the meatballs into the simmering stock. Cook until opaque throughout, 7 to 9 minutes. Ladle the soup into soup bowls and serve. Serves 4.
Chef
