A truly comforting bowl of Mexican meatball soup. This recipe features tender, mint-infused beef meatballs simmered in a rich, flavorful broth packed with fresh vegetables. It's a heartwarming and complete meal perfect for any day of the week.
Enjoy the authentic taste of fresh, homemade corn tortillas with this simple recipe. Using just three ingredients, you can create soft, pliable tortillas that are perfect for tacos, enchiladas, or enjoying on their own. They're naturally gluten-free and far superior to store-bought versions.
This mexican_american dish is perfect for dinner. With 607.71 calories and 32.85g of protein per serving, it's a muscle-gain option for your meal plan.
fat
1 tsp Black Pepper (freshly ground, divided)
2 tbsp Olive Oil
2 medium Carrots (peeled and diced)
2 stalks Celery (diced)
14.5 oz Diced Tomatoes (canned, undrained)
6 cups Beef Broth (low-sodium recommended)
2 medium Yukon Gold Potatoes (peeled and diced into 1/2-inch cubes)
1 medium Zucchini (diced into 1/2-inch cubes)
1 whole Lime (cut into wedges for serving)
Instructions
1
Prepare the Meatballs (Albondigas)
In a large bowl, combine the ground beef, uncooked rice, about 1/4 of the chopped onion, chopped mint, 2 tablespoons of the chopped cilantro, beaten egg, 2 minced garlic cloves, ground cumin, 0.75 tsp salt, and 0.5 tsp black pepper.
Gently mix with your hands until just combined. Overmixing can make the meatballs tough.
Lightly wet your hands and roll the mixture into 1-inch meatballs. You should have about 24-30 meatballs. Place them on a plate and set aside.
2
Build the Soup Base
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the remaining chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Add the remaining 3 minced garlic cloves and cook for 1 minute more until fragrant.
3
Simmer the Soup and Cook Meatballs
Pour in the beef broth and the can of diced tomatoes with their juices. Add the diced potatoes, the remaining 0.75 tsp salt, and 0.5 tsp black pepper. Stir to combine.
Bring the soup to a rolling boil.
Carefully drop the meatballs one by one into the boiling soup. Reduce the heat to maintain a gentle simmer.
Cover the pot and let it simmer for 25 minutes. The meatballs will cook through, and the rice inside them will become tender.
4
Add Final Vegetables and Finish
Stir in the diced zucchini. Cover the pot again.
Continue to simmer for another 10-15 minutes, or until the potatoes and zucchini are fork-tender but not mushy.
Skim any foam from the surface of the soup if desired for a clearer broth.
5
Serve
Taste the broth and adjust seasoning with more salt and pepper if needed.
Ladle the hot soup into bowls, ensuring each serving has plenty of meatballs and vegetables.
Garnish generously with the remaining fresh cilantro and serve immediately with lime wedges on the side for squeezing over the soup.
219cal
5gprotein
47gcarbs
1gfat
Ingredients
2 cup Masa Harina (Instant corn masa flour, not cornmeal)
1.5 cup Warm Water (Plus more as needed, up to 1.75 cups total)
0.5 tsp Salt (Fine sea salt is recommended)
Instructions
1
Prepare the Masa Dough
In a large bowl, whisk together the masa harina and salt to combine.
Gradually pour in 1.5 cups of warm water while mixing with your hands. Continue to mix until a shaggy dough forms.
Knead the dough in the bowl for 3-5 minutes. The final texture should be smooth, firm, and springy, similar to soft play-doh. If it's crumbly, add more water, 1 tablespoon at a time. If it's too sticky, add a little more masa harina.
Cover the bowl with a damp kitchen towel and let the dough rest for 15-20 minutes. This allows the masa to fully hydrate.
2
Portion and Shape the Dough
After resting, divide the dough into 16 equal portions. For consistency, you can use a kitchen scale (each ball should be about 35-40g).
Roll each portion between your palms to form a smooth, crack-free ball.
Keep the dough balls covered with the damp towel to prevent them from drying out as you work.
3
Press the Tortillas
Heat a comal or a large cast-iron skillet over medium-high heat. It's ready when a drop of water sizzles and evaporates instantly.
Cut a zip-top plastic bag into two squares. Open your tortilla press and place one square on the bottom plate.
Place a dough ball in the center, cover it with the second plastic square, and close the press. Press down firmly but gently to form a 5-6 inch tortilla.
If you don't have a press, place the dough ball between the plastic sheets and press it flat with the bottom of a heavy skillet or a pie plate.
4
Cook the Tortillas
Carefully peel the top plastic off the tortilla, then flip it onto your hand and peel off the bottom plastic.
Lay the tortilla on the hot comal. Cook for about 45-60 seconds, until the edges begin to dry and it releases easily from the surface.
Flip the tortilla and cook for another 60-90 seconds on the second side, until you see brown spots.
Flip it a final time and cook for 10-20 seconds. The tortilla should puff up in the middle. Gently press the center with a spatula to encourage puffing.
Repeat with the remaining dough balls, adjusting the heat as needed to prevent burning.
5
Keep Warm and Serve
As each tortilla is cooked, transfer it to a tortilla warmer or a plate lined with a clean kitchen towel.
Keep the tortillas covered to trap the steam, which makes them soft and pliable.
