MEXICAN BEEF SOUP RECIPE RECIPES

Name: Mexican Meatball Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 to 8 servings
Cuisine: mexican
Ingredients: 1 tablespoon vegetable oil; 1/2 small onion, chopped (about 1/2 cup); 1/3 cup uncooked long-grain rice; 2 tablespoons chopped fresh cilantro; 1 pound ground sirloin beef; Salt and freshly ground black pepper; Salt and freshly ground black pepperu00A0; 1 carrot, cut into rounds (about 3/4 cup); 1 serrano chile, whole; 1 Yukon gold potato, skin on, diced (about 1 cup); 2 tablespoons tomato paste; 8 cups vegetable stock; 2 zucchini, diced (about 1 cup)

MEXICAN MEATBALL SOUP RECIPE | MARCELA VALLADOLID | FOOD ...

Mexican Meatball Soup Recipe | Marcela Valladolid | Food ... image

Provided by Marcela Valladolid

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 6 to 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1/2 small onion, chopped (about 1/2 cup)
1/3 cup uncooked long-grain rice
2 tablespoons chopped fresh cilantro
1 pound ground sirloin beef
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1 carrot, cut into rounds (about 3/4 cup)
1 serrano chile, whole
1 Yukon gold potato, skin on, diced (about 1 cup)
2 tablespoons tomato paste
8 cups vegetable stock
2 zucchini, diced (about 1 cup)

Steps:

In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.

SLOW-COOKED MEXICAN BEEF SOUP RECIPE: HOW TO MAKE IT

Slow-Cooked Mexican Beef Soup Recipe: How to Make It image

My family loves this stew, and I'm happy to make it since it's so simple! You can serve with cornbread instead of corn chips to make it an even more filling meal. —Angela Lively, Conroe, Texas

Provided by Taste of Home

Categories Lunch

Total Time 06 hours 15 minutes

Prep Time 15 minutes

Cook Time 06 hours 00 minutes

Yield 6 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 pound beef stew meat (1-1/4-inch pieces)
3/4 pound potatoes (about 2 medium), cut into 3/4-inch cubes
2 cups frozen corn (about 10 ounces), thawed
2 medium carrots, cut into 1/2-inch slices
1 medium onion, chopped
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 cups beef stock
1 can (10 ounces) diced tomatoes and green chiles, undrained
Optional: Sour cream and tortilla chips

Steps:

In a 5- or 6-qt. slow cooker, combine first 12 ingredients. Cook, covered, on low until meat is tender, 6-8 hours. If desired, serve with sour cream and chips.

Nutrition Facts : Calories 218 calories, FatContent 6g fat (2g saturated fat), CholesterolContent 47mg cholesterol, SodiumContent 602mg sodium, CarbohydrateContent 24g carbohydrate (5g sugars, FiberContent 3g fiber), ProteinContent 19g protein. Diabetic Exchanges 2 lean meat

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