Add cumin, black pepper, garlic powder, bread crumbs, milk and eggs to ground beef.
Make meatballs whatever size you prefer. They will shrink as you boil. Set them aside.
Peel/chop veggies. You can add as much or little veggies as you like. Set aside.
Chop 4 red tomatoes and onion. Add to blender with 2 cups water. Add tomato sauce and garlic, salt, and black pepper. Blend. Once blended, add to put and bring to a boil.
Once boiled, add meatballs slowly to pot. Do not brown meatballs prior to adding to broth. If you do it will make them greasy.
Let boil again. Once it boils the 2nd time, add veggies. Boil 3rd time.
Taste to see if you need to add spices.
I like to serve in a bowl and add Mexican rice to the soup.
Do not omit the milk add this will ensure that the meatballs are soft.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (256g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 81 (47%)|
|Amt Per Serving||% DV|
|Total Fat 9g||12 %|
|Saturated Fat 3.5g||18 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 39.8mg||12 %|
|Sodium 82.4mg||3 %|
|Potassium 515.8mg||14 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 8.8g|
|Protein 12.9g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 174
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