Description
A hearty and comforting Mexican soup made with tender herb-studded meatballs simmered in a rich tomato broth with vegetables, fresh cilantro, and a bright squeeze of lime.
Ingredients
Scale
- 8 Roma tomatoes, halved lengthwise
- 5 cloves garlic, minced
- 3 tablespoons olive oil, divided
- 3 teaspoons salt, divided
- 1 teaspoon fresh ground black pepper
- 2 large yellow onions, chopped
- 6 large carrots, chopped
- 4 celery stalks, chopped
- 2 russet potatoes, chopped
- 10 cups low sodium chicken broth (or water)
- 1/2 cup fresh cilantro, chopped
- 1 lime, juiced
- 1 pound lean ground beef
- 1 pound ground turkey
- 1 small yellow onion, finely chopped
- 1 cup white rice, cooked al dente
- 4 cloves garlic, minced
- 1/3 cup fresh parsley, finely chopped
- 1/2 cup fresh mint, chopped and packed
- 1/3 cup fresh cilantro, chopped
- 2 teaspoons salt
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon cayenne (optional)
- 3 large eggs, beaten
Instructions
- Preheat the oven to 425°F (220°C). Place Roma tomatoes on a baking sheet, drizzle with 1 tablespoon olive oil, and roast for 20–25 minutes until softened.
- Transfer roasted tomatoes to a blender with half the minced garlic and blend until smooth.
- Heat remaining olive oil in a large pot. Add chopped onions, carrots, celery, and potatoes. Cook for 8–10 minutes until vegetables begin to soften.
- Pour in the blended tomato mixture and mix well.
- Add chicken broth (or water), remaining salt, and black pepper. Bring to a simmer.
- In a large bowl, combine ground beef, ground turkey, finely chopped onion, cooked rice, garlic, parsley, mint, cilantro, salt, pepper, cayenne (optional), and beaten eggs. Mix gently until combined.
- Form meat mixture into small meatballs (about 1–1.5 tablespoons each).
- Carefully drop meatballs into the simmering soup. Cover and cook for 25–30 minutes until meatballs are cooked through and vegetables are tender.
- Finish with fresh cilantro and lime juice before serving.
Notes
- For extra flavor, lightly brown the vegetables before adding the broth.
- Use only beef or turkey if preferred.
- Adjust cayenne for heat level.
- Rice should be cooked al dente so it doesn’t become mushy in the soup.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 7g
- Sodium: 820mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 135mg