Mexican Meatball Soup
Meatballs and rice make this hearty, home-cooked soup substantial enough to serve on its own.
- Total Time:
- Servings: 4
Photography: Sharon Radisch
Source: Martha Stewart Living, December/January 2015
- 1 1/2 pounds ground beef (85 percent lean)
- 1/3 cup uncooked long-grain white rice
- 1/4 cup finely chopped fresh mint
- 1/4 cup finely chopped fresh cilantro, plus more leaves for serving
- 1/2 teaspoon ground cinnamon
- 1 large egg
- Coarse salt and freshly ground pepper
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 6 cups low-sodium chicken broth
- 1 can (15 ounces) tomato sauce
- 1 large zucchini, quartered lengthwise and thinly sliced
- 2 cups packed baby spinach (2 ounces)
Mix together beef, rice, mint, cilantro, cinnamon, egg, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. Form tablespoons of mixture into meatballs (about 40).
Heat oil in a large pot over medium-high. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add broth, 2 cups water, tomato sauce, zucchini, and meatballs. Simmer over medium, partially covered, until meatballs are cooked through, about 25 minutes. Season with salt and pepper. Stir in spinach and serve, topped with cilantro leaves.