How to make it

  • Preheat oven to 350 degrees F.
  • Combine beef, onion, ¼ cup celery, green pepper, garlic, cumin,
  • eggs, rice, and bread crumbs.
  • Season to taste with salt and pepper.
  • Mix well. Form into 30 small meatballs.
  • Place on baking sheet and bake at 350 degrees for 20 minutes. Set aside.
  • Heat olive oil in stock pot.
  • Add carrots and remaining ½ cup celery.
  • Saute until vegetables are translucent.
  • Add the tomato and chicken stock.
  • Season to taste with salt and pepper.
  • Bring to boil, reduce heat and simmer for 30 minutes.
  • Add meatballs.
  • Trim cilantro stems and add leaves to soup.
  • Serve hot with tortillas.
  • Makes several servings.
  • *For the chicken stock in this recipe, I use cans of Swanson’s chicken broth. The cans are 14 ½ oz. and I use about 8 cans which is more than the recipe calls for. I finely dice all the veggies and generally add more veggies than the recipe states.
  • This makes a lot of soup, but it is a hearty meal and tastes so good on cold rainy, wintery days!

Reviews & Comments 3

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  • dogsinfo 8 years ago
    Crowd Pleaser!!
    I made this recipe for a birthday party at my mom's house. Everyone loved it. Now- they keep asking me to bring this to all the get togethers. The only thing I changed was I did not make the meatballs-homemade. I added the frozeb Beef Meatballs from the grocery store to make it easier. It turned out great still. Blue Heeler:
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  • Cindilee 9 years ago
    I made this for my Family. My Mom used to make it and this recipe is fabulous. My Family raved about it. Thank you.
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  • jenniferbyrdez 11 years ago
    Wonderful. Thanks.
    Was this review helpful? Yes Flag

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