Ranchero Meatball Soup

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Total Time
1hr 15mins
15 mins
1 hr

A wonderful main course soup with a southwest flavour. Serve with warm corn bread or fresh rolls.

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  1. In a large saucepan, stir together the stock, tomatoes, 1 onion, garlic, chili powder and cumin; bring to a boil.
  2. Reduce the heat and simmer, covered, for 30 minutes or until the flavours have blended.
  3. Meanwhile, in a large bowl, beat together the egg, remaining onion, oregano and salt; mix in the beef, breaking up large pieces with a spoon.
  4. Stir the rice into the meat mixture.
  5. With moistened hands, shape into 1-inch balls.
  6. Add the meatballs and beans to the saucepan; bring to a boil.
  7. Reduce the heat, cover and simmer for 15 minutes.
  8. Add the pepper and zucchini; cover and simmer for 15 minutes more or until the meatballs are cooked through.
  9. Taste and adjust the seasoning if necessary.