About this Recipe
This is a family recipe that has been passed down for generations that warms the soul and the tummy.
Ingredients
- 1 Quart of Water
- 4 carrots sliced
- 2 - 3 medium potatoes, peeled and cut into 1/8ths
- Corn on the cob (optional, can also use frozen cut corn or fresh corn cut in half)
- 1 small yellow squash cut into rounds or 1 zucchini squash cut into rounds
- 1 large tomato
- Bullion powder -"Caldo con sabor de pollo" or Knorr bullion cube if a carniceria is not available
- 1 to 1.5 lbs ground beef - 80/20 is fine
- 1/2 small onion (onion flakes can also be used)
- Salsa or pico can also be used at the end if onion is not preferred
- Salt and Pepper
- Garlic salt
- 1/4 cup oatmeal
- 1 egg
- Dry oregano
- Ground Cumin
- Parsley flakes
- Chopped fresh cilantro (optional)
- Salsa (optional)
Instructions
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Prep the Veggies
Peel and chop the carrots, potato, squash, corn, and tomato. Set aside.
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Start the Broth
In a large stock pot or Dutch oven, add water and bouillon. Bring to a boil.
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Make the Meatballs
In a large bowl, mix together the ground beef, oatmeal, egg, oregano, parsley, onion, cumin, garlic salt, and a little salt and pepper.
Use your hands to mix thoroughly—like you would for meatloaf.
Form the mixture into golf ball–sized meatballs by rolling them between your palms. (This helps them stay together while cooking.)
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Cook the Meatballs
Carefully drop the meatballs into the boiling broth. Once the soup returns to a boil, lower the heat to medium-low—not a simmer.
Let the meatballs cook at a gentle boil.
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Add the Vegetables
First, add the chopped potatoes and carrots. Let the soup come back to a gentle boil.
Then add the corn, squash, tomato, another pinch of oregano and cumin, a spoonful or two of salsa, and salt and pepper to taste.
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Skim the Fat
As the soup cooks, use a large spoon to skim off any pools of fat that rise to the surface.
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Simmer Until Done
Let the soup cook uncovered (or loosely covered) for 20–30 minutes, or until the vegetables are tender and the meatballs are fully cooked (no pink in the center).
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Serve and Enjoy
Serve hot with chopped fresh cilantro on the side and warm corn or flour tortillas.
Recipe Notes
When you store to leftover soup in the refrigerator, it will form a skin of the fat on the top of the - do not throw it away! All of the flavor is in there. Better to warm the soup in a p;ot rather than a microwave.