Friday, September 18, 2015

This is the recipe you were looking for, delightful and authentic.

Mexican Meatball Soup
Mexican-meatball-soup


There are several ways to make a meatball soup, and this is one of the simplest recipes that I’ve found that my family likes. These Mexican Meatballs are cooked in a tomato broth flavored with cilantro. There’s no rocket science here, just an easy process with common ingredients and you’ve got an extraordinary soup that I’m sure everyone in your family, even the little ones, will love.

 This soup can be found at many Mexican “fondas”, small mom and pop restaurants that sell meals at noon for the office workers. It is also a popular way to use ground meat. It is a very versatile soup, allowing you to add vegetables or other types of herbs to season it. You can also mix half ground pork meat and half ground beef. Other meatball soups add cooked eggs or rice to the meat mixture; you can check out two other options here on the blog:  Chipotle Meatballs and Jalisco StyleMeatballs. 

SERVES 6
INGREDIENTS:
FOR THE TOMATO BROTH:

  • 1 Lb. tomato
  • ¼ medium white onion
  • 1 garlic clove
  • 1 tablespoon vegetable oil
  • 4 cups of chicken broth*
  • ½ cup chopped cilantro
  • Salt to taste

FOR THE MEATBALLS:
  • 1 Lb. ground beef
  • 1 slice of bread
  • ¼ cup milk
  • 1 large egg, beaten.
  • 1 garlic clove, chopped (or 1/3-teaspoon garlic powder)
  • 6 peppercorns or (½ teaspoon of ground pepper)
  • Salt to taste

NOTES:

  • Some cooks in Mexico use granulated chicken bullion instead of the chicken broth. Follow the package directions to make the 4 cups of broth needed.
  • You can add other diced vegetables like carrots, potatoes, zucchini, chayote and potatoes to the broth while it is simmering. If adding carrots, add them at the beginning with the tomato sauce. Other vegetables will take less time cook and can be added when you add the meatballs.
  • I prefer to buy ground meat with a little bit of fat, like the one sold at the market with an 85/15% of fat content. It has more flavor, and you can easily remove the fat after it floats to the surface of the broth.

DIRECTIONS:

Mexican-meatball-soup

1.     Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn occasionally to have an even roasting (about 5-7 minutes). Once roasted, place in your blender and process until you have a smooth sauce. If your tomatoes aren’t juicy and your blender is having a hard time blending, add ¼ cup of water.

2.     Heat 1 tablespoon of oil in a large saucepan at medium high heat. Once it is hot, gently pour in the sauce and cook for about 5 minutes and then add the chicken broth. Keep cooking. When it starts boiling, reduce the heat to simmer. While the sauce is cooking we will start forming the meatballs.

3.     To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.

4.     Place meat in a large bowl and make a well in the center.

5.     Grind garlic clove and peppercorns in your molcajete (the flavors won’t be able to compare if you use the dried form, but they’ll still work fine). Once ground, add it to the meat, as well as the bread soaked in milk and the beaten egg. Season with salt.

6.     Gently mix with your hands or a wooden spoon. Do not over-mix or your meatballs will be hard. Next, form the small balls (the size of a golf ball) with your hands, without forcing or putting too much pressure on the meat, and carefully drop them into the simmering tomato broth. Keep making the meatballs, repeating this process. Once all of the meatballs are in the broth, cook for another 15 to 20 minutes. 5 minutes before they’re done, add the chopped cilantro and season with salt.
  
Mexican-meatball-soup

This soup is traditionally served with rice or beans and warm corn tortillas. They are really delicious and a very comforting meal.

Provecho!

Mely


If you like this recipe, please don't forget to leave a comment! 

18 comments:

  1. This soup looks and sounds delicious, looking forward to making it now that Autumn is around the corner.
    Thanks for posting it.
    Diane M.

    ReplyDelete
  2. Thank you Mele for the Mexican Meat Ball Recipe. I live here in the east and fall is upon us. It's a cool day and perfect for this kind of Soup!! Can't wait to try it, Thank you again.

    ReplyDelete
  3. Can i cook some rice in the broth while the meatballs are cooking?

    ReplyDelete
    Replies
    1. Hello,
      Yes, you can add 1/4 cup of uncooked rice to the meat mixture. Check the recipe for Jalisco Style Meatballs, link is on the second paragraph above. Those meatballs also have zucchini besides rice. Enjoy!

      Delete
  4. Do you put the beans in the soup or is it on the side?

    ReplyDelete
    Replies
    1. Hello Ruben,

      The rice or beans (even both) depending of your choice of side dishes are added a serving time.
      Happy cooking!

      Delete
  5. I made this tonight. It was very good. I made Mexican rice and added some to the bowls like in your picture. I will definitely make this again!

    ReplyDelete
    Replies
    1. Hello Michael,

      Thank you for letting me know about your experience with the recipe. Happy cooking!

      Delete
  6. This is on the stove cooking as I type. It smells amazing and I did a little taste test and the broth is FANTASTIC! Thank you for this recipe.

    ReplyDelete
    Replies
    1. Hello Sasha,

      Enjoy it! Thank you for stopping by an let us know about your cooking.

      Mely

      Delete
  7. Thank you so much for this! I was looking for an authentic recipe to make for my family for Christmas dinner. The others used cans of this and cans of that. I like that yours is really from scratch. Looking forward to making my practice run of this next week!!! Also....is this something I could make ahead and reheat?

    ReplyDelete
    Replies
    1. Hello Katrina,

      You can make ahead the salsa, but the whole soup tastes even better the next day!

      Happy cooking!

      Delete
  8. Well, it looks like I will be making a mish-mash of the two recipes you have as not just one is a match. But the two combined...I think my Great-Grandmother would approve!
    She didn't write recipes down. She didn't really measure either. She just "knew". We all just kind've got to watch her work her magic. And before you knew it, you had a big bowl of Heaven in front of you with the tightest rolled corn tortilla in your hand.
    A lot of your recipes have been able to take me back to those memories. Thank you for that.
    I am hoping this is another to add to the list.

    ReplyDelete
    Replies
    1. Hello Layla, I'm the same way, never really care to write down the recipe, until I started blogging to document the recipes for my son. Make the recipe your own, with your personal taste.

      Happy cooking!

      Delete
  9. Replies
    1. Hello John,
      I'm sure it does, we never have leftovers. But, I know that meatballs and tomato sauce freeze well. If you do (freeze them), please come back to tell us the taste and texture after reheating them, hopefully on a stove top pot. ;)

      Delete
  10. I will be making this because it looks so yummy! Thanks for sharing!

    ReplyDelete
  11. oh my...I wish it wasn't too late to make today..but, I will next weekend thanks for sharing


    ReplyDelete

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