Mexican · Dinner
Beef Meatball Soup
A brothy Mexican-style soup of small baked lean beef meatballs studded with rice and mint, simmered in a light tomato-chipotle broth with carrot, zucchini and potato. Skimmed of surface fat and finished with lime and cilantro, it stays satisfying while carrying far less fat than the traditional fried, richer version.
$4
20 minsPrep
35 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
400Calories
34.2gProtein
15.8gFat
31.4gCarbs
8.1gSugar
5.3gFiber
714mgSodium
90mgChol
5.4gSat Fat
1140mgPotassium
90mgCalcium
5mgIron
2.8mcgVitamin B12
25mgVitamin C
Goes well with
Mexican Lager
local
Agua Fresca de Jamaica
international
low-calorie
high-fiber
low-calorie
Instructions
1
Prep
Preheat oven to 400°F (200°C) and line a baking tray. In a bowl, combine the beef, rice, mint, egg white, salt and pepper, mixing gently until just combined.
2
Bake
Divide the mixture into 4–5 small meatballs about 1 inch across, arrange on the tray spaced apart, and bake at 400°F for 12–15 minutes until lightly browned and firm.
3
Saute
Heat olive oil in a small saucepan over medium heat and saute the onion and garlic for 2–3 minutes until translucent and fragrant.
4
Simmer
Add the tomato and chipotle in adobo; simmer over medium heat for 3–4 minutes until the tomato breaks down. Pour in the beef stock and add the carrot, zucchini and potato; simmer over medium-low heat for 12–15 minutes until vegetables are tender.
5
Plate
Skim any surface fat from the broth with a spoon. Lower the meatballs into the pan and simmer over low heat for 5 minutes until heated through. Ladle into a bowl, scatter cilantro over the top and serve with the lime wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lean ground beef
- 4 tbsp4 tbsp white rice, cooked
- 2 tbsp2 tbsp mint
- 22 small egg white
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 2 tsp2 tsp olive oil
- 11 onion
- 2 clove2 clove garlic
- 1 cup240g tomato
- 2 tsp2 tsp chipotle in adobo
- 2 cup480ml beef stock, low-sodium
- 1/2 cup60g carrot
- 1/2 cup60g zucchini
- 1/2 cup70g potato
- 2 tbsp2 tbsp cilantro
- 22 lime wedge
