Description
A comforting soup filled with meatballs, rice, and vegetables.
Ingredients
Scale
- 1 lb lean ground beef
- 1/2 cup cooked white rice
- 1/4 cup chopped fresh cilantro
- 1/2 cup diced carrots
- 3 garlic cloves, minced
- 6 cups low-sodium chicken broth
- 1 can (14 oz) diced tomatoes
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large bowl, combine ground beef, cooked rice, minced garlic, chopped cilantro, cumin, oregano, salt, and pepper. Mix until evenly combined but avoid overworking the meat.
- Heat olive oil in a large pot over medium heat. Add chopped onions and carrots; sauté for about 5 minutes until softened.
- Pour in chicken broth and canned tomatoes. Stir well and bring to a gentle simmer.
- Shape the meat mixture into small meatballs (about one inch) using wet hands to prevent sticking. Carefully drop them into the simmering broth.
- Allow the soup to simmer on low heat for about 30 minutes until meatballs are fully cooked and tender.
- Just before serving, garnish with additional fresh cilantro and adjust seasoning if necessary.
Notes
- This soup is perfect for meal prep and can be stored in the refrigerator for up to 3 days.
- Feel free to add other vegetables such as bell peppers or spinach for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 80mg