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Spicy Meatball Soup

4.8
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PREP TIME
30 min
COOKING TIME
85 min
TOTAL TIME
115 min
SERVINGS
10 servings
Lunch
Spicy Meatball Soup
Ingredients
  • 2 pounds ground beef
  • 1/2 cup uncooked white rice
  • 1/4 cup bread crumbs
  • 1 large egg
  • 2 teaspoons ground cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 10 cups chicken broth
  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
  • 1 (8 ounce) can tomato sauce
  • 1 (7 ounce) can diced green chiles, drained
  • 4 medium carrots, sliced
  • 4 stalks celery, sliced
  • 1/2 large onion, chopped
  • 1 bunch cilantro leaves, chopped
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
Instructions
1
Combine ground beef, uncooked rice, bread crumbs, egg, cumin, garlic powder, and salt in a large bowl to create a cohesive mixture.
2
Heat chicken broth over medium heat in a substantial stockpot until it reaches a rolling boil.
3
Simultaneously, shape the beef mixture into 1 1/2-tablespoon sized balls, approximately 1 inch in diameter.
4
Once the chicken broth has reached a boil, decrease the heat to a gentle simmer and gently place the meatballs into the pot.
5
Allow the soup to cook for approximately 20 minutes, or until the meatballs are fully cooked and tender.
6
Add diced tomatoes, tomato sauce, and sliced chiles to the soup; then stir in chopped carrots, celery, onion, fresh cilantro, cumin, oregano, and garlic powder.
7
Continue to simmer the soup for about 1 hour, or until the vegetables are tender and the flavors have melded together.