MEXICAN MEATBALL SOUP

Mexican Meatball Soup image

Meatballs and rice make this hearty, home-cooked soup substantial enough to serve on its own.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 1h

Number Of Ingredients 13

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Ingredients

1 1/2 pounds ground beef (85 percent lean)
1/3 cup uncooked long-grain white rice
1/4 cup finely chopped fresh mint
1/4 cup finely chopped fresh cilantro, plus more leaves for serving
1/2 teaspoon ground cinnamon
1 large egg
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
6 cups low-sodium chicken broth
1 can (15 ounces) tomato sauce
1 large zucchini, quartered lengthwise and thinly sliced
2 cups packed baby spinach (2 ounces)

Steps:

Mix together beef, rice, mint, cilantro, cinnamon, egg, 2 teaspoons salt, and 1/4 teaspoon pepper in a large bowl. Form tablespoons of mixture into meatballs (about 40).
Heat oil in a large pot over medium-high. Add onion and cook, stirring occasionally, until soft, about 3 minutes. Add broth, 2 cups water, tomato sauce, zucchini, and meatballs. Simmer over medium, partially covered, until meatballs are cooked through, about 25 minutes. Season with salt and pepper. Stir in spinach and serve, topped with cilantro leaves.

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