About the Recipe
Mexican Meatball Soup from Irene's Mom. Wonderful fresh flavor, a complete meal in itself.
Catagories
Entree
Source
Irene's Mom
Ingredients
2 1/2 lb Ground Round
1 Bell Pepper (chopped very small)
1 Medium Yellow Onion (chopped very small)
2 Medium Tomatoes (chopped very small - drain well)
1 Medium Potato (chopped very small)
1 1/4 cup Rice - 3/4 cup in Meatballs, 1/2 cup in soup
1 large bunch Cilantro (chopped)
1 large bunch Fresh Mint (chopped), except for a few whole sprigs
2 Eggs - beaten
1 large can Tomato Sauce
1 sm can Pato Sauce (optional for spice)
Garlic Powder - to taste
Salt - to taste
Pepper - to taste
Preparation
In a large bowl mix (do not over mix) Ground Round, Bel Pepper, Onion, Tomatoes, Potatoes. Add 3/4 cup rice, Mint, except the sprigs, and Eggs. Add Salt, Pepper, and Garlic Powder to taste.Make the meatballs a little smaller than golf ball size. Do not OVERMIX.
Bring one or two pots of water, about 8 quarts, to a rolling boil. Gently add the meatballs and be sure the water keeps boiling. Cook meatballs till they just start to rise to the surface and begin to fall apart. Add the Tomato Sauce, Pato Sauce, remaining Rice, and remaining Mint. This is easier in 2 pots with about 4 quarts water each.