Mexican Meatball Soup
Hearty beef and rice meatballs simmered in a savory tomato-vegetable broth.
Ingredients
- 1/4 cup long-grain white rice 50g
- 1/2 cup water 120ml
- 1 lb lean ground beef (90/10) 450g
- 1 large egg lightly beaten
- 2 tbsp plain breadcrumbs 15g
- 1 1/2 tsp kosher salt divided
- 1/2 tsp black pepper
- 2 tbsp olive oil 30ml
- 1 small yellow onion diced
- 1 large carrot peeled and diced
- 1 large celery stalk diced
- 8 cups chicken broth approx. 2L
- 2 medium Yukon Gold potatoes diced
- 2 Roma tomatoes diced
- 1 sprig fresh oregano or 1/4 tsp dried oregano
- For serving: sliced avocado fresh cilantro, lime wedges
Instructions
- Rinse the rice in a fine-mesh strainer under cold water until it runs clear. In a small saucepan, combine the rice and 1/2 cup (120ml) water. Bring to a boil, then reduce heat to low, cover, and cook for 10-12 minutes until the water is absorbed. Set aside to cool.
- While the rice cooks, prepare the meatball mixture. In a large bowl, combine the ground beef, cooled rice, beaten egg, breadcrumbs, 1 teaspoon of kosher salt, and the black pepper. Mix gently with your hands until just combined.
- Dampen your hands with water and form the mixture into 1- to 1.5-inch meatballs, making about 12 to 16. Place them on a plate and set aside.
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery. Sauté for 5-7 minutes, until the vegetables begin to soften.
- Pour in the chicken broth and increase the heat to medium-high. Add the diced potatoes, diced tomatoes, the remaining 1/2 teaspoon of kosher salt, and the oregano sprig.
- Bring the broth to a simmer. Carefully lower the meatballs into the soup one by one. Reduce the heat to maintain a gentle simmer.
- Cook for about 20-25 minutes, or until the potatoes are tender and the meatballs are cooked through. The meatballs should float to the surface. Confirm they are done by checking that the internal temperature reaches 160°F (71°C) with a meat thermometer.
- Remove the oregano sprig if you used a fresh one. Taste the broth and adjust seasoning with more salt if needed. Serve hot with avocado, cilantro, and lime wedges.
Notes
Food Safety: For safety, ensure the meatballs are cooked to an internal temperature of 160°F (71°C).
Pre-Cooked Rice: You can substitute 1/2 cup of already cooked rice to save a step. Just add it to the meatball mixture.
Tender Meatballs: Avoid overmixing the ground beef mixture to keep the meatballs tender.
Broth Simmer: Do not let the soup boil rapidly after adding the meatballs, as this can cause them to break apart. A gentle simmer is best.