Mexican-style meatball soup, therefore spicy, very spicy. This dish is mainly enjoyed in autumn and winter, but it’s also pleasant at other times. This soup, which appears complicated and complex, is actually very simple, prepared with meatballs and rice cooked in a broth with potatoes and carrots. A soup requires broth and tomato and lots of herbs and seasonings like garlic and onion.
- Difficulty: Medium
- Cost: Medium
- Preparation time: 50 Minutes
- Portions: 6
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
- Energy 314.62 (Kcal)
- Carbohydrates 19.73 (g) of which sugars 3.00 (g)
- Proteins 20.78 (g)
- Fat 17.17 (g) of which saturated 5.41 (g)of which unsaturated 5.91 (g)
- Fibers 2.56 (g)
- Sodium 1,404.26 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Mexican-style meatball soup
- 7 oz tomato pulp
- 2 carrots
- 3 potatoes
- 1 hot chili pepper (fresh)
- 1 onion
- 2 tbsp extra virgin olive oil
- 1.7 cups vegetable broth (or meat or water)
- 1 clove garlic
- 7 oz delica pumpkin
- 1.4 tsp salt
- 1 lime (juice)
- 10 leaves mint (fresh)
- 14 oz ground beef
- 0.5 cup Basmati rice
- 1 egg
- 1 pinch oregano
- 15 leaves mint
- 1 tsp salt
- 1 pinch pepper
- 2 tbsp onion
Tools
- Pan
- Bowl
- Chopper
Steps
Pot with EVO oil on the fire, add the chopped onion with garlic, hot chili pepper, and brown. Add the potatoes, carrots, and pumpkin cut into cubes, let them roast for a few seconds, then add the tomato. Cover with vegetable broth or simply warm water, adjust salt and cook for 15 minutes.
Prepare the meatballs with rice and minced meat, finely chopped onion with mint, oregano, and an egg, salt and pepper, mix everything. Make meatballs that you will add to the rest of the soup. Cook for another 15 or 20 minutes if needed. Serve with fresh mint and lime juice and a lime wedge per plate.
In the pan put EVO oil with garlic, finely chopped onion, and hot chili pepper, possibly fresh.
Brown the mixture without burning it.
Cut potatoes, carrots, and delica pumpkin into cubes, all three peeled. Drop them into the pan.
Mix everything.
Add the tomato and broth, cover and let it cook for 15 minutes over medium heat.
Prepare the meatballs and
add them to the vegetable soup.
Cook for another 15 minutes.
Before serving the Mexican-style meatball soup, add fresh mint and lime juice.
