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Mexican meatball soup

Mexican meatball soup
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CookItEasy.net
CookItEasy.net

Ingredients/Components

  • salt - 1/2 tsp
  • water
  • egg - 1 item
  • pepper - 1/4 tsp
  • frozen peas - 5 oz
  • small onion, chopped - 1 item
  • olive oil - 1/8 c
  • tomato sauce - 1/8 c
  • chopped parsley - 1 Tbsp
  • lean ground beef - 1/2 lb
  • rice - 2 Tbsp
  • consomme - 15 oz
  • chicken stock
  • fresh cilantro, chopped - 1 Tbsp
  • large carrot, chopped - 1 item

How to make mexican meatball soup:

Saute the carrots and onion in the olive oil. Add the chicken stock, water, consomme and tomato sauce. Simmer over low flame for 12 to 15 minutes. Mix the beef, rice, egg, parsley, salt and pepper together to form small meat balls. Bring the soup to a boil; add the meat balls, lower flame and simmer for 20 to 25 minutes. Add the peas and cilantro and cook for an additional 5 minutes. Serves 4.

Recipe categories: Soups & stews, Main dish, One Dish meal.

Rating:
Mexican meatball soup
3.9
Average rating: 3.9 of 5, total votes: 8
Cook. Time: PT1H
Total Time: PT1H


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half and half, pkg, milk, salt, heavy cream, 5 oz, large onion, chopped
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