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Mexican Meatball Soup

Yield: 6 Servings

Ingredients and directions for this recipe

MEATBALLS
1 lb Ground round
1/2 md Onion; minced
2 tb Bread crumbs
1 tb Fresh mint minced OR 1 ts
-of dried mint crushed
1 Egg; slightly beaten
1/2 ts Salt
pn Cumin
2 tb Raw rice

-BROTH-
16 oz Can whole tomatoes
1 md Onion; copped
2 Garlic cloves, minced
1 tb Oil
6 c Beef OR chicken stock
2 Carrots; sliced
2 Zucchini; sliced
1/2 ts Salt or to taste

GARNISH
Salsa
Sour Cream

Place all the ingredients for the meatballs in a bowl, mix together
thoroughly. Form small meatballs. Moisten your hands frequently with
cold water to prevent the meat from sticking.

Drain juice from the tomatoes and reserve. Coarsely chop the
tomatoes. Set aside.

In soup pot, saute onion and garlic in oil until soft. Add the stock
and bring to a boil. Slowly add the meatballs and bring to a second
boil; skim if necessary. Reduce heat, add the tomatoes and their
juice. Cover and simmer 20 minutes. Add carrots and zucchini. Check
for seasoning and salt if necessary. Cover and continue cooking for
30 minutes.

See also:
Previous recipe Mexican Meat Mix
Next recipe Mexican Meatballs

Or try one of these recipes:
Gaeng Jued Pakkadd Dong (mustard Pickles)
Roast Beef A La Stroganoff