Mexican Vegetable Soup with Meatballs
- Dutch Oven
- 1 Tbsp. Vegetable Oil
- 1 Small Yellow onion (chopped)
- 2 Tbsp. Cilantro (chopped)
- 2 lbs. Ground Hamburger
- 1 Carrots (cut into rounds)
- 1 Jalapeños (whole)
- 1 bag baby potaotes (quartered)
- 2 Tbsp. Tomato Paste
- 8 cups Vegetable Stock
- 3 Medium zucchini (diced)
- 3 Chayote Squash (diced)
- ⅓ cup Long Grain white Rice (uncooked)
- 1 Tbsp. Ancho Chili Powder
- ½ tsp. Ground Cumin
- 2 lemons (juiced)
- Salt and Pepper
In Dutch oven, heat the oil over medium-high heat. Add the onions and cook until translucent, about 5-6 minutes. Remove from pan and add to bowl, let cool slightly.
In the same bowl, once onions have cooled, add in the rice, cliantro and ground meat, 1 teaspoon salt, 1 teaspoon pepper. Mix until well combined. Wet hands and shape the meat mixure into 1 inch balls. Set aside.
Combine the carrots, jalapeno, potaotes, tomato paste and vegetable stock to the dutch oven, bring to a rolling boil.
Once at a full boil add in the meatballs, zuchinni and chayote and simmer at medium heat for 20-30 minutes until meat is cooked through. Add in the lemon juice and a little more salt and pepper to taste. Serve with cilantro and more onions if you like.
[wpedon id=”1646″]
Jenn's Recipes Made Simple 
One thought on “Mexican Vegetable Soup with Meatballs”