PIONEER WOMAN MEXICAN MEATBALL SOUP RECIPES

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.

Steps:

• To make meatballs, combine all meatball ingredients and mix well. Shape into small balls and chill for 30 minutes.Gather 4 tablespoons parsley, bay leaves, and peppercorns in a cheesecloth bundle. Tie to secure. After chilling, heat olive oil over medium-low heat in a heavy pot. Briefly brown meatballs, then remove to a plate. To pot, add beef stock, water, salt, tomato paste, and herb bag. Bring to a boil, then simmer 30 minutes.Add onion, carrots, celery, and potatoes. Simmer 15 more minutes. Remove herb bag.Add cabbage and meatballs. Bring to a boil, then simmer 8 to 10 minutes. Serve with plenty of freshly grated Parmesan cheese sprinkled over the top.