This hearty Southwestern Meatball Soup is a comforting bowl of warmth that brings together the rich flavors of seasoned ground beef and pork. The meatballs are studded with uncooked rice, which expands and softens as it simmers in the savory broth, adding a satisfying texture to every spoonful. Infused with aromatic oregano, fresh coriander, and a base of sautéed onions and garlic, this soup offers a robust, home-style taste. It is an ideal meal for chilly evenings or busy weeknights, providing protein-packed satisfaction without complicated steps. The balance of savory meat, tomato richness, and fresh herbs makes it a versatile dish that pairs well with crusty bread or a simple green salad.
Southwestern Meatball Soup
Description
This hearty Southwestern Meatball Soup is a comforting bowl of warmth that brings together the rich flavors of seasoned ground beef and pork. The meatballs are studded with uncooked rice, which expands and softens as it simmers in the savory broth, adding a satisfying texture to every spoonful. Infused with aromatic oregano, fresh coriander, and a base of saut&# 195;©ed onions and garlic, this soup offers a robust, home-style taste. It is an ideal meal for chilly evenings or busy weeknights, providing protein-packed satisfaction without complicated steps. The balance of savory meat, tomato richness, and fresh herbs makes it a versatile dish that pairs well with crusty bread or a simple green salad.Ingredients
Directions
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In a large bowl, combine ground beef, ground pork, uncooked rice, 1 beaten egg, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/4 teaspoon black pepper.
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Mix ingredients thoroughly until just combined, then shape the mixture into small meatballs, about the size of golf balls.
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Heat 2 tablespoons salad oil in a large pot or kettle over medium heat.
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Add 1 medium minced onion and 1 crushed garlic clove to the pot and sauté until the onion is tender and translucent.
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Stir in 1/2 cup tomato paste and cook for 1 minute to deepen the flavor.
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Pour in 10 cups beef bouillon and stir to combine with the tomato paste and onions.
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Bring the broth to a boil, then gently add the meatballs to the pot.
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Reduce heat to low, cover the pot, and simmer for about 30 minutes, or until the meatballs are cooked through and the rice is tender.
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Remove from heat and stir in 1/2 cup chopped fresh coriander (or parsley).
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Taste and adjust seasoning with additional salt and pepper if needed before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 296.5kcal
- % Daily Value *
- Total Fat 16.5g26%
- Saturated Fat 6.3g32%
- Cholesterol 89.7mg30%
- Sodium 76.2mg4%
- Total Carbohydrate 3.7g2%
- Dietary Fiber 0.1g1%
- Sugars 0.0g
- Protein 30.4g61%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The directions listed additional ingredients not found in the ingredient list: 1 egg (slightly beaten), 1 tsp dried oregano, 1 medium onion (peeled & minced), 1 clove garlic (crushed), 2 tbsp salad oil, 1/2 cup tomato paste, and 10 cups beef bouillon. Ensure you have these on hand.
You can substitute parsley for coriander if preferred or unavailable.
For a spicier Southwestern kick, consider adding diced jalapeños or a pinch of cayenne pepper to the meatball mixture.
Soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
