As with most of the meals here this soup is pretty mild but you can customize it as you wish. You can substitute the ground beef for turkey or chicken as well. A lot of recipes for this soup involve a blender but I wanted something easier.
Ingredients:
- 3/4 lb lean ground beef
- 1 egg white & 1/2 yolk scrambled together
- pinch of:
- salt & pepper
- garlic powder
- cumin powder
- onion powder
- oregano
- long grain rice
- beef or vegetable broth
- 1 zucchini
- 1 carrot
- 1 white potato
optional:
- cabbage
- chayote
- cauliflower
Mix together meat, spices, and rice. I usually only use half of the egg but you might want to use even less. Add a tiny bit of egg at at a time until it seems cohesive since the egg will hold the meat together. Once you get the consistency you want form them into even sized balls. Next heat up a bit of oil in a pot and brown the meatballs to seal them in. Remove them from the pot and set aside.
Add carrot, potato, and broth. You can add cabbage and chayote now if you are using them. Just make sure to cook for about ten or fifteen minutes before you add the zucchini and meatballs. If you are adding cauliflower this would be when you put them in. Cook them on medium until the vegetables are soft .
Serve with a sprig of cilantro and tortillas. You can add chipotle, green salsa or hot sauce if you want it spicier.