Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon extra virgin olive oil
  • 1 medium onion (diced)
  • 2 medium carrots (diced)
  • 2 celery stalks (diced)
  • 1 medium zucchini (diced)
  • 2 cloves garlic (minced)
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 2 chipotle peppers in adobo sauce (minced)
  • 8 cups chicken broth
  • 2 tablespoons lime juice
  • salt and pepper to taste
  • cilantro (optional garnish)
  • 1 pound ground sirloin beef
  • 1/2 cup white rice - long grain (uncooked)
  • 2 cloves garlic (minced)
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 cup cilantro (minced)

Instruction

  • Start by making the meatballs. Place all ingredients in a medium bowl (ground sirloin through cilantro) and mix well with hands until ingredients are evenly incorporated. 
  • Shape meatballs using a small cookie school or a large tablespoon. Roll between hands to form round balls and set aside.
  • Begin making the soup by heating oil in a large stock pot over medium-high heat. Add onions, carrots, zucchini and celery as well as a pinch of salt and pepper. Sauté until onions are translucent, about 7-8 minutes.
  • Add garlic, cumin, oregano and chipotle peppers to the pan and heat until fragrant, about 60 seconds, stirring frequently. Pour in chicken broth and lime juice and stir well. 
  • Increase heat to high and bring entire pot of soup to a low boil. Slowly add in the reserved meatballs and bring back to a boil. Reduce heat to low and cook until meatballs are cooked through, about 15 minutes. 
  • Check soup for seasoning and add salt and pepper to taste. Garnish with minced cilantro to serve.