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

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!

5 5

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.

5 5

We make this Christmas Eve like clockwork - I usually make the meatballs ahead of time, then throw it all together, then go get ready for church. It's super easy to do but I have a couple of recommendations: 1) use boxed stock - the canned stock always has a weird flavor to it; or if you have a pressure cooker - make your own stock in about 30 minutes. 2) Use only cilantro; 3) more garlic - I generally use 3 cloves or more; 4) I usually add some cumin to the meatballs as well. 4) Can't make soup w/o a bay leaf - come on!<br/><br/>We like to serve this with crusty bread and a big giant salad and some sparkling wine. Super dinner!