Mexican Vegetable Soup with Meatballs

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
  1. 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.

  2. 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.

  3. Combine the carrots, jalapeno, potaotes, tomato paste and vegetable stock to the dutch oven, bring to a rolling boil.

  4. 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.

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Dinner, Game Day, Holiday, Lunch, Soup
Chayote, Game Day, Meatballs, Mexican, Potatoes, Soup, Zucchini

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