Ingredients
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1/2 lb lean ground beef
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1 egg, beaten
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1/2 carrot, minced
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1/2 cup cooked rice
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1/2 cup cilantro leaf, chopped
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 teaspoon ground cumin
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6 cups chicken broth (I usually use nonfat and low sodium)
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1/2 cup onion, chopped
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3 stalks celery, cut in chunks
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1 (16 ounce) can diced tomatoes (with nothing added)
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1/2 teaspoon ground cumin
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1 teaspoon oregano
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1/2 cup cilantro
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1 large zucchini, sliced
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1/2 lb chorizo sausage, casing removed (not the fully cooked kind)
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2 garlic cloves, minced
Instructions
- Make the meatballs first: Combine everything and mix thoroughly.
- Form meatballs and roll between your palms (Otherwise, meatballs will fall apart in the soup).
- You should make around 20 to 24 meatballs, set aside.
- Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano and cilantro leaves in a large pot.
- Bring to boil, and reduce heat and simmer for 10 minutes.
- Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly).
- Return to simmer and cook another 10 minutes.
- Add zucchini and cook 10 minutes.
- Season with salt and pepper, to taste.
- You could top the soup with cooked rice, or just by itself.