Mexican Meatball Soup
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g minced beef
- 250 g minced pork
- 140 g rice, cooked
- 1 egg (s), lightly beaten
- 0.5 teaspoon ½ chili powder
- 0.5 teaspoon ½ paprika powder
- 1 teaspoon salt
- 2 tablespoon olive oil
- 1 small onion (s), diced
- 1 clove (s) garlic, crushed
- 300 ml tomato (s), passed
- 1 liter beef broth
- 15 g oreano, finely chopped
Print Recipe
Pin Recipe Instructions
- Mix the beef and pork, rice, egg, chilli and paprika powder and salt in a bowl. Shape walnut-sized balls and set aside.
- Heat the oil in a saucepan and sauté the onion and garlic over medium heat. Stir in the tomatoes and broth. Bring to the boil and add meatballs. Cover and simmer for 20 minutes. Sprinkle with chopped oregano and serve.
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