There are several ways to make a Mexican meatball soup, and this is one of the simplest recipes that I’ve found that my family absolutely loves. These Mexican Meatballs are cooked in a tomato broth flavored with cilantro & mint. A delicious and elegant dish that’s perfect for a nice dinner.
Place the tomatoes, onion, and garlic on a hot griddle to roast. Turn ccasionally to have an even roasting (about 5-7 minutes).
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.
– To from the meatballs: In a small bowl, soak the bread with the milk until it is softened, about 1 minute.
– Place meat in a large bowl and make a well in the center.
– 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.
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.