Mexican Meatball Soup

• Gluten free

• Meat

  • 1 lb Ground beef, lean

• Produce

  • 1 Carrot
  • 2 stalks Celery
  • 1/2 tsp Died oregano
  • 4 Garlic clove
  • 1 Onion, large
  • 1 tsp Oregano, dried
  • 1/4 cup Parsley, fresh
  • 1 Parsley, fresh
  • 2 Potatoes
  • 1 can Tomatoes, with juice
  • 1 cup Zucchini

• Refrigerated

  • 1 Egg

• Canned Goods

  • 3 cups Chicken broth

• Condiments

  • 1 tbsp Lemon juice

• Pasta & Grains

  • 1/4 cup White rice, raw

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1 1/4 tsp Cumin, ground

• Liquids

  • 3 cups Water

Found on yummyaddiction.com

Ingredients

• 1 lb. lean ground beef
• 2 garlic cloves, minced
• ¼ cup raw white rice
• 1 teaspoon ground cumin
• 1 teaspoons dried oregano
• ¼ cup chopped fresh parsley
• 1 egg, beaten
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 carrot, peeled and cut into ½-inch pieces
• 2 stalks celery, cut in chunks
• 2 potatoes, peeled and chopped small cubes
• 3 cups chicken broth (I usually use fat-free and low sodium)
• 3 cups water
• 1 can (14.5 oz) diced tomatoes with juice
• ½ teaspoon died oregano
• ¼ teaspoon ground cumin
• 1 cup chopped zucchini
• 1 tablespoon lemon juice
• salt and pepper, to taste
• fresh parsley, for garnish

Directions

• Mix all the meatball ingredients together in a large bowl. Using wet hands, shape the meat mixture into 1-inch meatballs by rolling it between your hands until it forms a ball. This should make about 35 meatballs, depending on how big you make them. Keep them in the refrigerator until ready to add to the soup.
• In a large, heavy pot, heat the olive oil over medium heat. Add onions and cook until softened, about 2-3 minutes. Add the garlic, chopped carrots, celery, and potatoes and cook, stirring frequently, for about 5 minutes, or until they start to soften. Pour in the chicken broth, water and can of tomatoes. Stir in oregano and cumin. Bring to a boil over high heat, then reduce heat to medium-low, cover, and let simmer for about 5 minutes.
• Add the meatballs to the simmering soup, one at a time. Stir very gently, to avoid breaking apart the meatballs. Cover and simmer over medium-low heat for another 10 minutes. Stir in zucchini and cook, until soft, about 10 minutes. Stir in the lemon juice, and season with salt and pepper, to taste. Serve.
• Garnish with chopped fresh parsley.