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Prep Time30 minutes
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Cook Time45 minutes
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Serv Size4-6 servings
Soft & tender ground beef meatballs with poblano peppers, onions, potatoes & carrots in a tomato broth.
Ingredients
For Soup
For Meatballs
Directions
Cook rice first following the instructions on the packaging, set aside and allow to cool before mixing with the meat.
In a large stockpot add a tablespoon of olive oil. Next add onions and diced poblano peppers. Sauté for 5-6 minutes. Then add in carrots cooking for another 5 minutes. Add in potatoes.
Next add in garlic and Mexican oregano cooking for a few minutes. Add in undrained fire roasted tomatoes.
Add in beef broth. Bring to a boil then reduce heat to a simmer for 10-15 minutes.
Meanwhile make meatballs. Combine ingredients in a large mixing bowl including cooked and cooled rice. Don't overmix. Some people like to use uncooked rice in their meatballs however my experience has been that when the rice expands it causes the meatball to come apart. I use a tablespoon to roughly measure my meatballs. Form all of the meatballs getting them ready to go into the soup pot.
Once meatballs are formed carefully lower them into the hot soup. Cover and simmer on low-medium for 15-20 minutes until meatballs are cooked through and vegetables are tender.
Serve with sliced avocados and freshly chopped cilantro. Enjoy!
Conclusion
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