Meatball Soup

🛒 Ingredients

• Ground Beef (80/20) 75 g · 189 kcal
• Uncooked White Rice 7 g · 27 kcal
• Large Egg 11 g · 17 kcal
• Onion (minced, for meatballs) 5 g · 2 kcal
• Garlic (minced, for meatballs) 1 g · 1 kcal
• Fresh Mint 2 g · 1 kcal
• Ground Cumin 1 g · 2 kcal
• Beef Broth 215 g · 22 kcal
• Tomato (diced or blended) 50 g · 9 kcal
• Onion (chopped, for soup base) 13 g · 5 kcal
• Garlic (minced, for soup base) 1 g · 2 kcal
• Carrots (diced) 25 g · 10 kcal
• Potatoes (diced) 50 g · 40 kcal
• Zucchini (diced) 38 g · 6 kcal
• Fresh Cilantro (for garnish) 3 g · 1 kcal
• Olive Oil 3 g · 22 kcal

👨‍🍳 Instructions

1. Combine ground beef, uncooked rice, egg, finely minced onion, garlic, mint, and cumin in a bowl; season with salt and pepper. Mix well and form into small meatballs.
2. Heat olive oil in a large pot or Dutch oven over medium heat. Sauté the chopped onion and minced garlic for 3-5 minutes until softened and fragrant.
3. Add the blended or diced tomatoes to the pot, simmering for 5 minutes to reduce slightly and deepen the flavor. Pour in the beef broth and bring to a gentle boil.
4. Carefully add the meatballs to the simmering broth, ensuring they are submerged. Reduce heat to low and simmer for 15-20 minutes, or until the meatballs are cooked through.
5. Stir in the diced carrots, potatoes, and zucchini. Continue to simmer for another 15-20 minutes, or until the vegetables are tender.
6. Season the soup with additional salt and pepper to taste. Ladle into bowls, garnish generously with fresh cilantro, and serve hot.