Recipe by ketchupqueen
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.
- 3 tablespoons vegetable oil
- 1 onion, chopped
- 3 -5 cloves garlic, minced
- 2 stalks celery, chopped (optional)
- 1 teaspoon whole cumin seed
- 1 1⁄2-2 cups low sodium vegetable broth or 1 1⁄2-2 cups broth (I use homemade)
- 1 (14 1/2 ounce) canpeeled diced tomatoes, undrained
- 5 -7 tomatillos, papery skins removed,washed and diced (depending on size)
- 3 -4 cups water (depending on how much stock you used and how thin you like your soup)
- 1 bunch cilantro, washed and chopped
- 1⁄3 cup white rice or 1⁄3 cup brown rice
- 2 -4 carrots, peeled and sliced (depending on size)
- 1 lb lean ground beef
- 1⁄3 cup plain breadcrumbs or 1⁄3 cup Italian seasoned breadcrumbs (I use Progresso)
- 1 teaspoon ground cumin
- 1 tablespoon garlic powder
- 1⁄4 teaspoon dried oregano
- 1 egg
Directions See How It's Made
- 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.
- Add broth, tomatoes (with juice), water, tomatillos, and cilantro.
- Add salt and pepper to taste.
- Bring to a boil.
- Reduce to a simmer and add carrots and rice.
- Make meatballs: Begin by mixing breadcrumbs, cumin, oregano, and garlic powder.
- Knead in ground beef until thoroughly mixed.
- Add egg and knead in.
- (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.
- Bring broth back to a boil.
- Add meatballs to hot broth.
- Reduce to a simmer and cook for about 30 minutes.