Total Time
50mins
Prep 20 mins
Cook 30 mins

This recipe, which I found in an old Sunset cookbook, is the only one I've found that's as good as our favorite little family-owned Mexican restaurant. . .

Ingredients Nutrition

Directions

  1. In a large saucepan cook onion and garlic in hot oil until onion is tender but not brown.
  2. Stir in water, broth and tomato paste.
  3. Bring to a boil; add potatoes and carrots.
  4. Simmer 5 minutes.
  5. Meanwhile combine egg, cilantro or parsley, salt, oregano and pepper.
  6. Add ground beef and rice and mix well.
  7. Form into 1-inch meatballs.
  8. Add, a few at a time, to the simmering soup.
  9. When all meatballs are added, bring soup back to boiling.
  10. Reduce heat and simmer about 30 minutes, or until meatballs and vegetables are done.
Most Helpful

I'm trying this right now, but don't see when you add the tomatoes...I see add the paste but not tomatoes.

ohgloriaoh January 10, 2016

My husband is Mexican, so I am always looking for great "home" food for him. He loved this recipe, said it was just like his moms. He suggested changing the meatballs for shrimp, so we'll try it later this week! Thanks for the great recipe!

theburgos5 September 15, 2014

This was a hearty "stewp." We loved it. I only wish I had taken a photo before we ate it all. Hopefully next time, I remember. Thanks CCLady.

~Srb~ April 16, 2014