Ingredients

The following ingredients have 6 Servings
  • 1/2 pound lean ground beef
  • 1/2 pound Mexican chorizo ((homemade or store bought))
  • 1 large egg
  • 2 cloves garlic, (minced)
  • 1/2 cup cooked white rice
  • 1/4 cup tightly packed mint leaves, (chopped)
  • 1 teaspoon coarse kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 3 celery stalks, (sliced into 1/2-inch thickness)
  • 3 large carrots, (peeled and sliced into 1/2-inch thickness)
  • 1 medium onion, (diced)
  • 1 teaspoon salt, (plus more to taste)
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 8 cups beef broth ((or chicken or vegetable broth))
  • 8 ounces green beans, (cut to 1-inch pieces)
  • 1 large potato, (diced into 1-inch chunks)
  • 1/2 cup chopped cilantro

Instruction

  • Add all the ingredients for the meatballs to a large bowl. Mix together with your hands until just combined. (Try not to overwork the meat too much, just until you feel like all the ingredients have been evenly dispersed throughout the mixture.)
  • Roll the mixture into 24 meatballs and set aside. (I used a small cookie scoop to gather about 1 heaping tablespoon of the meat mixture, and then formed it using my hands.)
  • Heat a large Dutch oven or pot over medium-high heat. Add the olive oil, celery, carrots, onions, and 1 teaspoon of salt. Stir to combine and cook for 8 minutes, until the onions have softened.
  • Add the tomato paste, dried oregano, and ground cumin. Mix together until the tomato paste has fully coated all of the vegetables.
  • Add the broth and stir to combine. Bring to a boil then reduce the heat to low.
  • Carefully drop the meatballs into the pot one by one. Bring the soup back to a simmer, then cover and cook for 15 minutes.
  • Add the green beans and potatoes. Cover and cook for 15 more minutes.
  • Add the cilantro, mix together, and taste. Season with more salt if necessary.
  • Serve and enjoy!