It's kind of funny for a gringa like me to say this is a favorite I grew up on, but it's true; my dad learned it from a Mexican friend way back, and it's been my favorite soup as long as I can remember. My dad always uses celery; I don't always have it around, it's fine to omit it. Feel free to adjust seasonings to taste. The tomatillos thicken this dish as well as adding flavor; I haven't seen them in any other recipe, but I consider them essential! Almost all measurements are approximate; I just judge by eye and throw stuff in! This soup is killer with homemade tortillas.

Ingredients

6 serv.

For broth
vegetable oil↗3 tablespoons
onion, chopped↗1
garlic, minced↗3 -5 cloves
celery, chopped↗2 stalks
optional
whole cumin seed↗1 teaspoon
low sodium vegetable broth or 1 1/2-2 cups broth (I use homemade)↗1 1⁄2 - 2 cups
peeled diced tomatoes, undrained↗1
(14 1/2 ounce) can
tomatillos, papery skins removed, washed and diced5 -7
(depending on size)
water↗3 -4 cups
(depending on how much stock you used and how thin you like your soup)
cilantro, washed and chopped↗1 bunch
white rice or 1/3 cup brown rice↗1⁄3 cup
carrots, peeled and sliced↗2 -4
(depending on size)
salt↗
pepper↗
For meatballs
lb lean ground beef↗1
cup plain breadcrumbs or 1/3 cup Italian seasoned breadcrumbs (I use Progresso)↗1⁄3
teaspoon ground cumin↗1
tablespoon garlic powder↗1
teaspoon dried oregano↗1⁄4
egg↗1

Step-by-step instructions

1
In a dutch oven or other soup pot with tight-fitting lid, saute onion, garlic, celery (optional), and cumin seed in hot oil until onions begin to look clear.
2
Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
3
Add salt and pepper to taste.
4
Bring to a boil.
5
Reduce to a simmer and add carrots and rice.
6
Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
7
Knead in ground beef until thoroughly mixed.
8
Add egg and knead in.
9
(If needed, add additional breadcrumbs; texture at this point should be slightly firmer than ground beef with nothing added.) Form into small (about 1/2-inch) meatballs.
10
Bring broth back to a boil.
11
Add meatballs to hot broth.
12
Reduce to a simmer and cook for about 30 minutes.

Source: food.com

Original recipe ↗

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