Ingredients
Units
Scale
Meatballs
- 1 pound cooked Ground Beef, or prepared Meatballs
- 1 Egg
- Salt and Pepper
- 2 cloves minced Garlic
- 1/2 tsp minced dried Onion
- 1/4 tsp Red Pepper Flakes
- 2 Tbsp minced Cilantro, optional
- Olive Oil
- 1 cup Diced Carrot
- 1/2 cup Diced Onion
- 2 Cloves Garlic, minced and divided
- 1 quart Beef Broth
- 1 14.5 can Diced Tomatoes, undrained
- 1 14.5 oz can Fire Roasted Corn, drained (or 1 cup frozen corn)
- 1 4 oz can Green Chiles, undrained
- 1 1/2 tsp Dried Oregano
- 1 1/2 tsp Ground Ancho Chile (or Chili Powder)
- 1 tsp Ground Cumin
- 1/2 tsp Ground Pepper
- Salt to taste
- 1 pkg 8oz Cooked Brown Rich Pouch - see note
Instructions
- Mix the meatballs
Gently combine ground beef, egg, garlic, minced onion, other spices, cilantro, salt, and pepper. Don’t over mix—this keeps the meatballs tender. If you are baking the meatballs ahead of time, bake at 375 for about 15 minutes, or until they reach 165 internally. Set aside. - Build the broth
Sauté onion and garlic until soft, then add tomatoes, broth, spices, and vegetables. - Simmer the soup
Carefully add the meatballs directly into the simmering broth. Cover and cook until the meatballs are fully cooked and the rice is tender. - Finish and serve
Serve, and add fresh cilantro and a squeeze of lime just before serving if desired.
Notes
If you are using uncooked rice, I used 1/4 cup rice for this recipe. Remember it triples in the soup by absorption!