Mexican Meatball Soup
Need a gluten free and dairy free soup? Mexican Meatball Soup could be a great recipe to try. One portion of this dish contains approximately 11g of protein, 13g of fat, and a total of 225 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. If you have rice, vegetable oil, serrano chile, and a few other ingredients on hand, you can make it. Plenty of people really liked this Mexican dish. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes roughly 55 minutes.
Watch how to make this recipe.
In a heavy large pot, heat the vegetable oil over medium-high heat.
Add the onions and cook until translucent, about 5 minutes. Cool slightly.
In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil.
Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.