Ingredients with Measurements:
- 1 lb. ground beef
- 1/2 cup cooked rice
- 1/4 cup breadcrumbs
- 1 egg
- 1/4 cup chopped fresh cilantro
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1 tbsp. olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 1 can (14 oz.) diced tomatoes
- 1 can (4 oz.) diced green chilies
- 1 avocado, diced
- Lime wedges, for serving
Special equipment needed:
- Large mixing bowl
- Soup pot
Step-by-step instructions:
1. In a large mixing bowl, combine ground beef, cooked rice, breadcrumbs, egg, cilantro, cumin, chili powder, salt, and black pepper. Mix well and form into small meatballs.
2. Heat olive oil in a soup pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes.
3. Add chicken broth, diced tomatoes, and diced green chilies to the pot and bring to a boil.
4. Carefully drop meatballs into the boiling broth and reduce heat to a simmer. Cook for 15-20 minutes, until meatballs are cooked through.
5. Serve soup hot, topped with diced avocado and a squeeze of lime juice.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 16g
Protein: 25g
Substitutions for ingredients:
- Ground turkey or chicken can be substituted for ground beef
- Quinoa or couscous can be substituted for rice
- Panko breadcrumbs can be substituted for regular breadcrumbs
Variations:
- Add a can of black beans for extra protein and fiber
- Top with shredded cheese and sour cream for a creamier soup
- Use ground pork instead of beef for a different flavor profile
Tips and tricks:
- Make sure to form the meatballs tightly so they hold together in the soup
- If the soup is too thick, add more chicken broth to thin it out
- Adjust the amount of chili powder to your desired level of spiciness
Storage instructions:
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat soup in a pot over medium heat until heated through.
Presentation ideas:
Serve soup in individual bowls and top with diced avocado and a lime wedge for garnish.
Garnishes:
Diced avocado and lime wedges
Pairings:
Serve with a side of cornbread or tortilla chips.
Suggested side dishes:
Cornbread or tortilla chips
Troubleshooting advice:
If the meatballs are falling apart in the soup, try adding more breadcrumbs to the mixture.
Food safety advice:
Make sure to cook the meatballs to an internal temperature of 165°F to ensure they are fully cooked.
Food history:
Mexican meatball soup, also known as Albondigas soup, is a traditional Mexican dish that dates back to the 1800s.
Flavor profiles:
Savory, spicy, and slightly tangy from the lime juice
Serving suggestions:
Serve hot with a side of cornbread or tortilla chips.
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Region: Mexican