Imagine a comforting bowl of rich, savory broth, brimming with tender beef meatballs and vibrant vegetables. This isn't just any soup; it's a hearty, flavorful experience that nourishes both body and soul. Beef Meatball Broth with Vegetables is the perfect antidote to a chilly evening or a busy weeknight – a one-pot wonder packed with protein and wholesome goodness. The deep, umami notes of the beef combine beautifully with the sweetness of carrots and the earthiness of celery, creating a symphony of tastes that will leave you wanting more.
This recipe elevates the classic meatball soup to new heights, using simple, high-quality ingredients to deliver exceptional results. Forget bland, watery broths; this recipe promises a depth of flavor that will become your new go-to comfort food. Ready to transform your weeknight dinner routine? Let's dive into the step-by-step process to create this irresistible Beef Meatball Broth with Vegetables.
Tools Needed
- Blender
- Pot
- Knife
- Cutting board
Ingredients
- Ground beef: 800 grams
- Rice: 1/4 cup
- Onion: 1/4
- Cilantro: some sprigs
- Tomatoes: 7
- Eggs: 2
- Chipotle chiles in adobo: 2 (to taste)
- Mint: 1 bunch
- Bay leaf: 1
- Allspice berries: 5
- Garlic: 2-3 cloves
- Cumin powder: 1/2 teaspoon
- Zucchini: 2
- Carrot: 1
- Red potato: 1
- Celery sticks: 2
- Ground black pepper: 1/2 teaspoon
- Garlic powder: 1 teaspoon
- Salt: to taste
- Water: 1.5 liters (approx.)
- Cooking oil
Step-by-Step Instructions
Step 1. Prepare the Meatball Mixture and Sauce
- Chop the mint.
- In a bowl, combine eggs, chopped mint (about 3 tablespoons), chopped cilantro (2 tablespoons), pepper (1/2 teaspoon), garlic powder (1 teaspoon), rice (1/4 cup), and salt. Mix well.
- Blend the tomatoes, onion (1/4), cumin powder (1/2 teaspoon), garlic (2 cloves), allspice berries , and chipotle chiles in adobo in a blender.
Step 2. Cook the Meatballs and Vegetables
- Form the meatballs.
- Heat oil in a pot and add the blended tomato mixture. Simmer for 10 minutes.
- Add water (about 1.5 liters) to the sauce.
- Once boiling, add the meatballs.
- Cut the potato, celery, zucchini, and carrot. Add the celery, carrot and potato to the pot after removing them from the water to prevent discoloration.
- Add bay leaf (cut in half).
- Cook until the meat and vegetables are tender. Add zucchini after 20 minutes.
- Cook zucchini for 10 minutes.
Step 3. Simmer and Finish
- Heat oil in a pot and add the blended tomato mixture. Simmer for 10 minutes.
- Cook until the meat and vegetables are tender. Add zucchini after 20 minutes.
Step 4. Serve
- Serve with freshly made corn tortillas.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- The mint and cilantro in the meatballs add a unique flavor.
- Meatball size is up to your preference.
- Add any vegetables you prefer.
Nutrition
- N/A
FAQs
1. Can I use frozen meatballs?
Yes, but be sure to thaw them completely before adding them to the broth. Adding them frozen will significantly increase the cooking time.
2. What kind of beef is best for the meatballs?
Lean ground beef (around 80/20) works well for juicy meatballs that don't fall apart. You can also add a little ground pork for extra flavor and moisture.
3. Can I make this recipe ahead of time?
Absolutely! This broth tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
This Juicy Beef Meatball Broth recipe is a guaranteed crowd-pleaser, offering a comforting and flavorful meal perfect for any occasion. From the tender meatballs to the rich, savory broth, every bite is a testament to simple ingredients elevated to perfection. Enjoy the warmth and satisfaction of this delicious and easy-to-make recipe!