- 1 pound ground beef
- 1/2 cup rice
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 can chipotle peppers in adobo sauce
- 4 cups beef broth
- 1 onion, chopped
- 2 carrots, sliced
- 1 zucchini, chopped
- 1 can diced tomatoes
- 1 tablespoon olive oil
- In a large bowl, combine ground beef, rice, egg, garlic, cumin, and salt. Mix well and form into meatballs.
- In a large pot, heat olive oil over medium heat. Sauté onion, carrots, and zucchini until softened.
- Add the beef broth and chipotle peppers. Bring to a boil.
- Add meatballs and diced tomatoes; reduce heat and simmer for 30 minutes.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- Adjust the number of chipotle peppers based on your heat preference.
- For added flavor, let the soup sit for a few hours before serving.
- Author: Souzan
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free