This classic Mexican meatball soup is the perfect family friendly meal and is freezer friendly! This soup is made with ground beef and rice bound meatballs, hearty vegetables and a rich tomato based broth.
Garnish with cilantro and serve with fresh lime wedges
Instructions
In a large bowl, combine ground beef, rice, cilantro, salt, cumin, oregano, pepper and egg. Mix until fully combined.
White using damp hands, form the meat mixture into roughly 1 inch balls. Set aside on a plate.
Heat the olive oil in the bottom of a dutch oven or large stock pot on medium heat. Add the onions,carrots and jalapenos. Cook for 4 minutes. Add the minced garlic and cook for 30 more seconds.
Add in tomato paste and tomato sauce. Stir until well combined with the vegetables. Add in the beef broth and snap peas and bring to a boil.
Gently add the uncooked meatballs into the soup. Reduce the heat to a low simmer. Cover and cook for 25 minutes. Add in the peas and heat for 5 more minutes, or until the meatballs are cooked through.
Remove from heat and season with salt and pepper to taste.
Serve with fresh lime wedges, and topped with a garnish of cilantro or more jalapeno slices.
Notes
- Canned peas can be substituted for frozen peas.- Make sure to not substitute the white rice for any other variety. Results may vary if you do.- Store leftovers in an airtight container in the refrigerator for up to 4 days.- To freeze, divide into freezer safe ziploc bags or containers. Freeze for up to three months. Thaw in the refrigerator before reheating.