Ingredients:
- 2 lbs lean ground beef
- 1 cup white rice (uncooked)
- 1 egg
- 1 bunch cilantro (divided)
- 1 medium onion (divided)
- 1 head garlic (several cloves used)
- 5 dried guajillo chiles
- 6 Roma tomatoes
- Chicken bouillon (to taste)
- Salt & pepper (to taste)
- Onion powder & garlic powder (to taste)
- 2 large carrots, peeled and chopped
- 4 potatoes, peeled and cubed
- 2 zucchini, sliced
Instructions:
1 Make the Meatballs:
◦ In a large bowl, combine the ground beef, rice, egg, half of the onion (finely diced), and a handful of finely chopped cilantro.
◦ Season with salt, pepper, onion powder, garlic powder, and a little chicken bouillon.
◦ Mix gently until combined. Form into small meatballs (about golf ball size) and set aside.
2 Prepare the Sauce:
◦ In a small pot, boil the tomatoes and guajillo chiles until the chiles are softened (about 10 minutes).
◦ Remove stems and seeds from the chiles.
◦ Blend tomatoes and chiles with several cloves of garlic, a little salt, and some of the cooking water until smooth.
◦ Strain if desired for a smoother sauce.
3 Cook the Meatballs:
◦ In a large pot, heat a bit of oil over medium heat.
◦ Brown the meatballs lightly on all sides (they don’t need to cook through completely).
◦ Pour in the blended sauce and enough water to form a broth (about 6–8 cups).
4 Add Vegetables:
◦ Bring to a boil, then add the chopped carrots and potatoes.
◦ Simmer over medium heat until the potatoes are nearly tender.
5 Finish the Soup:
◦ Add the zucchini and a small bunch of cilantro.
◦ Simmer another 5–10 minutes, until vegetables are tender and meatballs are fully cooked.
◦ Taste and adjust seasoning with more salt, pepper, or bouillon as needed.
Serving:
Serve hot with warm corn tortillas or rice on the side. Garnish with extra chopped cilantro or lime wedges if desired.