Dive into a comforting culinary experience with our hearty Meatball Broth with Ribs & Vegetables recipe. This isn't your average broth; it's a deeply flavorful, soul-satisfying meal in a bowl, bursting with the richness of slow-cooked ribs, tender meatballs, and a medley of garden-fresh vegetables. Imagine the succulent ribs melting off the bone, their savory juices infusing a broth so intensely flavorful, it's practically a hug in a mug. The addition of perfectly seasoned meatballs adds a delightful textural contrast and amplifies the overall deliciousness.
This recipe is perfect for a chilly evening or a cozy weekend gathering, offering a wholesome and satisfying meal that’s surprisingly easy to make. Ready to create this culinary masterpiece? Let's move on to the step-by-step instructions that will guide you through the process of crafting this unforgettable Meatball Broth with Ribs.
Tools Needed
- Pressure cooker
- Blender
- Knife
- Cutting board
- Pot
Ingredients
- Ground beef: 450 grams
- Beef ribs: 3 pieces
- Medium potatoes
- Corn
- Celery sticks: 2
- Zucchini: 1
- Carrot: 1
- Ripe tomatoes: 6
- Rice: 2 tablespoons
- Egg: 1
- Chipotle chili in adobo: to taste
- Milk: 1 tablespoon
- Breadcrumbs: 2 tablespoons
- Allspice: 4
- Mexican oregano: 1/4 teaspoon
- Whole cumin: 1/4 teaspoon
- Onion: 1/4
- Thyme: a bunch
- Bay leaves: 2
- Garlic cloves: 4
- Salt: a little less than a tablespoon
- Garlic powder: 1/2 teaspoon
- Ground black pepper: 1/4 teaspoon
- Cilantro: 2 tablespoons (chopped)
Step-by-Step Instructions
Step 1. Prepare the Broth and Meatballs
- Cut beef ribs into small pieces.
- In a pressure cooker, combine ribs, 1.5 liters of water, half an onion, thyme, 4 cloves of garlic (halved), 2 bay leaves, 4 allspice, salt. Cook for 45 minutes.
- Blend tomatoes, garlic, allspice, Mexican oregano, cumin, and 1/4 onion.
- Fry the blended tomato sauce in a pot with a little oil.
- In a bowl, combine ground beef, garlic powder, black pepper, breadcrumbs, egg, rice, mint, milk, and salt. Mix well to form meatballs.
- Add meatballs to the tomato sauce and simmer for 15 minutes.
Step 2. Simmer the Vegetables
- Add chopped zucchini, celery, potatoes, and carrots to the pot. Simmer until vegetables are tender.
Step 3. Combine and Finish
- Add cooked ribs and broth from the pressure cooker. Stir in cilantro and mint.
Step 4. Serve
- Serve hot.
Read more: Quick & Easy Pantry Mexican Rice with Rotel
Tips
- Use Chamorro, oxtail, or other beef bones instead of ribs if desired.
- Add chipotle peppers to taste. Adjust spiciness as needed.
- Add more broth if needed; strain to remove herb pieces.
- Serve with boiled rice or tortillas.
Nutrition
- Calories: approximately 1800-2000
- Fat: 80-100g
- Carbs: 100-120g
- Protein: 100-120g
FAQs
1. Can I use frozen meatballs?
Yes! Just make sure to add them to the broth during the last 30 minutes of cooking time to ensure they heat through properly and don't overcook.
2. What kind of vegetables can I use?
Feel free to experiment! Carrots, celery, onions, potatoes, and parsnips all work well. You can also add leafy greens like kale or spinach during the last few minutes of cooking.
3. How long can I store the leftover broth?
Store leftover broth in an airtight container in the refrigerator for up to 4 days. It's even better the next day!
This Meatball Broth with Ribs & Vegetables recipe is a testament to the power of simple ingredients transformed into a truly exceptional meal. Enjoy the rich flavors and comforting warmth this dish provides, perfect for any occasion. Now go forth and create your own bowl of deliciousness!