Meatball Soup
A warm and hearty meatball soup filled with tender meatballs, vegetables, and savory broth, perfect for any occasion.
Ingredients
Meatballs
- 1 pound ground beef Main protein of the dish.
- 1/2 cup uncooked rice Adds texture to the meatballs.
- 1 small onion, diced For flavor.
- 2 cloves garlic, minced For additional flavor.
- Salt and pepper to taste For seasoning.
Soup Base
- 1 can diced tomatoes (14.5 oz) Provides acidity and flavor.
- 6 cups beef broth Base of the soup.
- 1 carrot, diced carrot, diced Adds sweetness and color.
- 1 zucchini, diced zucchini, diced Adds freshness.
- 2 tablespoons chopped fresh cilantro For garnish and freshness.
- 1 teaspoon ground cumin Adds depth of flavor.
Instructions
Preparation
- In a large mixing bowl, combine the ground beef, uncooked rice, diced onion, and minced garlic.
- Season the mixture generously with salt and pepper, then shape it into small meatballs, about the size of a golf ball.
Cooking
- Heat a large pot over medium heat and pour in the beef broth, bringing it to a gentle simmer.
- Add in the diced tomatoes, carrot, zucchini, and ground cumin, stirring together.
- Once the mixture comes to a rolling boil, carefully add the prepared meatballs to the pot, ensuring they are submerged.
- Reduce the heat to maintain a steady simmer and allow the soup to cook for approximately 30 minutes, stirring occasionally.
- Check that the meatballs are cooked through and the vegetables are tender, then stir in the chopped fresh cilantro.
- Serve the soup hot in bowls.
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Notes
For added richness, serve with crusty bread or crackers. The soup tastes even better the next day as the flavors meld.