Mexican Meatball Soup

Rosi TrifonovaRosi Trifonova
Guru
2k1032205
Maria Kostoff
Translated by
Maria Kostoff
Mexican Meatball Soup
Image: Iliana Dimova
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28/04/2013
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Preparation
20 min.
Cooking
45 min.
Тotal
65 min.
Servings
6-8
"A soup that fully exemplifies the spicy reputation of Mexican cuisine."

Ingredients

  • mince - 21 oz (600 g) beef
  • breadcrumbs - 4 tbsp
  • milk - 1/4 tea cup
  • eggs - 1 large
  • salt - 1/2 tsp
  • pepper - 1/4 tsp ground
  • cumin - 1/2 tsp
  • parsley - 1/2 cups diced
  • flour - for rolling
  • rice - 1/2 tea cup
  • olive oil - 2 tablespoon
  • onions - 2 tea cup finely chopped
  • garlic - 4 clove, crushed
  • bay leaf - 2 sheets
  • broth - 10 cups beef, or water
  • tomatoes - 4 tea cups canned, mashed
measures

How to make

Heat the olive oil and put 1 and 1/2 cup of the onion and half the garlic to fry in it. After about 5 minutes, add broth, tomatoes and bay leaves.

Once boiling, cover and simmer for 20 minutes. Meanwhile, mix the mince, breadcrumbs, egg, milk, onion and remaining garlic and season with salt, pepper, cumin and half the parsley.

Shape mince balls the size of a walnut and roll them in flour. Add them together with the rice soup. Reduce heat, cover and let the soup boil until the rice and balls are cooked - for about 20 minutes.

Remove the finished soup from the heat and add the remaining parsley and salt and pepper to taste.

Rating

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