by Anne Carter
New Recipe
PREP TIME - 30minutes COOK TIME - 15minutes ASSEMBLING TIME - 10minutes TOTAL TIME - 55minutes COURSE - Side Dish CUISINE - Mexican CALORIES - 200 kcal
– Large heavy-bottomed pot (5-quart) – Mixing Bowl – Ladle – Cooking Spoon – Cutting Board and Knife
– 2 tbsp extra virgin olive oil – 1 clove garlic, minced – 1 onion, chopped – 8 cups chicken or vegetable stock – 2 cups water – 1 cup tomato sauce – 1 cup green beans, chopped – 1 cup carrots, chopped –
– 1 pound ground meat – 1/2 cup uncooked rice – 2 tbsp spearmint leaves, chopped – 2 tbsp parsley, chopped – Salt and pepper – 1 egg – 1 cup peas – oregano
– cayenne – Fresh cilantro for garnish
1. Heat oil in a big pot over medium heat. Add onion, cook for about 5 minutes until tender. Then, add garlic and cook for one more minute. 2. Pour in stock, water, and tomato sauce. Bring it to a boil, then lower the heat to a simmer. Add green beans and carrots.
3. Mix uncooked rice, spearmint leaves, parsley, salt, and pepper with the meat in a large bowl. Add a raw egg and blend. 4. Shape the mixture into 1-inch meatballs. Add them to the simmering soup one by one. Cover and let it simmer for 30 minutes.
6. Towards the end, add peas, a pinch of oregano, salt, pepper, and a dash of cayenne to taste. 7. Ladle the soup into bowls and garnish with chopped fresh cilantro.