Mexican Meatball Soup
- 1 pound lean ground beef
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup yellow onion, chopped
- 1/4 cup long grain rice
- 11 cups water
- 2 large tomatoes, chopped
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1/4 cup long grain rice
- 4 cloves garlic, chopped
- 2-3 potatoes cubed
- 1 large carrot, peeled and sliced
- 2 celery stalks, chopped
- 1/4 cup tomato sauce
- 1/4 teaspoon crushed coriander seeds
- 4 tablespoons chopped cilantro
- cilantro springs and lemon wedge, to garnish
- This recipe is gluten-free
- Produce
- Carrot, large (1)
- Celery stalks (2)
- Cilantro (4 tablespoons)
- Cilantro springs and lemon, wedge (1)
- Garlic (4 cloves)
- Garlic powder (1 teaspoon)
- Potatoes (2)
- Tomatoes, large (2)
- Yellow onion (1/2 cup)
- Meat
- Ground beef, lean (1 pound)
- Condiments
- Tomato sauce (1/4 cup)
- Cooking & Baking
- Black pepper, freshly ground (1 teaspoon)
- Coriander seeds (1/4 teaspoon)
- Olive oil (1 tablespoon)
- Salt (4 teaspoon)
- Pasta & Grains
- Rice, long grain (1/2 cup)
- Drinks
- Water (11 cups)
Preparation
Read recipe preparation on foodrepublic.com
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Recipe Stats
Published October 18, 2012 (4 months ago).
64 people saved this recipe.
