Ranchero Meatball Soup Recipe


MethodMain Ingredient


 Beef stock4 Cup (64 tbs)
 Canned tomatoes19 Ounce, undrained (1 can)
 Onions2 Small, chopped
 Garlic1 Clove (5 gm), minced
 Chili powder1 Teaspoon
 Cumin1⁄2 Teaspoon
 Long grain rice1⁄3 Cup (5.33 tbs)
 Dried oregano1 Teaspoon
 Salt1⁄2 Teaspoon
 Ground beef1 Pound
 Canned kidney beans19 Ounce, undrained (540 ml, 1 can)
 Sweet green pepper/Yellow pepper1⁄2 , coarsely chopped
 Zucchini1 Small, sliced

Nutrition Facts

Serving size: Complete recipe

Calories 2549 Calories from Fat 1191

% Daily Value*

Total Fat 132 g203.7%

Saturated Fat 46.7 g233.5%

Trans Fat 0 g

Cholesterol 531.5 mg

Sodium 5932 mg247.2%

Total Carbohydrates 235 g78.2%

Dietary Fiber 46.1 g184.4%

Sugars 50.5 g

Protein 150 g299.5%

Vitamin A 163.1% Vitamin C 329.6%

Calcium 82.8% Iron 139.2%

*Based on a 2000 Calorie diet


In large saucepan, stir together stock, tomatoes, 1 of the onions, garlic, chili powder and cumin; bring to boil. Reduce heat and simmer, covered, for about 30 minutes or until flavors have blended.
Meanwhile, in small bowl, soak rice in enough hot water to cover for 15 minutes.
In large bowl, beat together egg, remaining onion, oregano and salt; mix in beef, breaking up with spoon. Drain rice; stir into beef mixture to make moist mixture. With moistened hands, shape into 1-inch (2.5 cm) balls.
Add meatballs and beans to saucepan; bring to boil. Reduce heat, cover and simmer for 15 minutes. Add green pepper and zucchini; cover and simmer for about 10 minutes or until meatballs are no longer pink inside. Taste and adjust seasoning if necessary.