This is a traditional Mexican soup which may be termed "meatball soup". This soup is a meal in itself, but may be served with other dishes as a first course in a large meal.
- 1 large can crushed tomatoes
- 1 chopped onion
- 2 T. olive oil
- 6 quarts water
- 5 cloves chopped garlic
- 2 lb. ground round
- 1 bunch chopped cilantro
- 1/2 lb. rice
- Salt and pepper to taste
- 2 zucchini (diced)
- 2 carrots (grated)
Sauté the tomatoes and onion in a pot for 5 minutes with the olive oil, salt and pepper. Add the water and bring to a boil. While the water is coming to a boil, prepare the meatballs. Thoroughly mix the chopped garlic and cilantro with the rice and ground round. Form the meat mixture into balls about 1 inch in diameter and drop them into the pot. After all of the meatballs are into the pot, reduce the heat to a simmer and cook uncovered for about 1 hour. Finally, add the diced zucchini and grated carrots. Cook for an additional 10 minutes and serve.
- Serves: 4-6
- Preparation Time: 1 hour 40 minutes
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