Ingredients
Meatballs
- 1 lb. ground beef (80/20 preferred, 453g)
- ½ cup white rice (uncooked, 92g)
- 1 large egg
- 2 Tbsp onion (finely minced, 20g)
- 2 garlic cloves (minced)
- ¼ cup fresh cilantro (chopped, 5g)
- 1 tsp salt
- ½ tsp black pepper (freshly cracked)
- ½ tsp ground cumin
Soup Base and Vegetables
- 1 Tbsp cooking oil
- 1 medium onion (diced, 1½ cups, 180g)
- 2 garlic cloves (minced)
- 2 Tbsp tomato paste
- 6 cups beef broth
- 1 cup tomato sauce
- 2 medium carrots (peeled and sliced, 1½ cups, 190g)
- 2 medium Yukon gold potatoes (peeled and diced, 350g, 3 cups)
- 1 tsp ground cumin
- ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper (freshly cracked)
- 2 medium zucchini (sliced into half moons, 3 cups, 356g)
- 1 Tbsp lime juice (from half a lime)
- ¼ cup fresh cilantro (chopped for serving)
Instructions
- Gather and prep all ingredients: Wash, peel, chop, and measure all ingredients as listed to ensure a smooth cooking process.
- Combine meatball ingredients: In a large bowl, gently mix the ground beef, uncooked rice, egg, finely minced onion, minced garlic, chopped cilantro, salt, black pepper, and ground cumin just until combined to avoid tough meatballs.
- Form meatballs: Roll the mixture into approximately 1½ inch meatballs, about 20 in total, and set them aside on a plate.
- Sauté base aromatics: Heat the cooking oil in a large Dutch oven or heavy pot over medium heat. Add diced onion and sauté until soft and translucent, about 5 minutes.
- Toast tomato paste and garlic: Stir in the minced garlic and tomato paste, cooking for 1-2 minutes until the tomato paste darkens slightly, intensifying its flavor.
- Simmer soup base: Add beef broth, tomato sauce, sliced carrots, diced potatoes, ground cumin, dried oregano, salt, and black pepper to the pot. Bring the mixture to a gentle simmer.
- Add meatballs to soup: Carefully place the meatballs into the simmering soup. Avoid stirring for the first 5 minutes to help them set and stay intact. Cover the pot and continue simmering gently for 10-15 minutes.
- Cook vegetables and finish meatballs: Add the sliced zucchini to the pot and simmer for an additional 5 minutes until the meatballs are fully cooked through and the rice inside is tender.
- Season and serve: Stir fresh lime juice into the soup, adjust seasoning if needed. Ladle the soup into bowls, garnish with chopped fresh cilantro, and serve with extra lime wedges and queso fresco if desired.
Notes
- Use 80/20 ground beef for a good balance of flavor and moisture in the meatballs.
- Do not overmix the meatball mixture to keep them tender.
- Allow meatballs to set in the soup before stirring to prevent breaking them apart.
- Rice cooks inside the meatballs and thickens the soup slightly.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- For a spicier version, add a pinch of chili powder or chopped jalapeño when sautéing the onions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
