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Mexican meatball soup

Mexican meatball soup


2 tablespoons vegetable oil

1 each, finely chopped: onion, tomato

1 can (8 ounces) tomato sauce

1 clove garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

4 cups water


2 pounds lean ground round

1 pound ground pork

1/2 cup rice, soaked in hot water 15 minutes, drained

1 each, finely chopped: tomato, onion

1 clove garlic, minced

1 tablespoon each: oregano, freshly ground pepper

1 egg, beaten


1/2 head green cabbage, coarsely chopped

1/4 head radicchio, coarsely chopped

1/4 cup extra-virgin olive oil

1 teaspoon freshly ground pepper

1/2 teaspoon salt

Juice of 2 limes

Makes 8 servings.

Heat the oil in a Dutch oven over medium-high heat. Add onion; cook, stirring often, 5 minutes. Add tomato, tomato sauce, garlic, oregano, salt and pepper; cook 10 minutes. Add water; heat to a boil. Lower heat to low; simmer 10 minutes.

Meanwhile, for the meatballs, combine the ground beef, pork, rice, tomato, onion, garlic, oregano and pepper in a large bowl; add the egg, mixing with hands until combined. Form into meatballs about 1 1/2-inches in diameter.

Add the meatballs to the soup; cook, skimming off any foam. Lower the heat to a simmer; cover. Cook, skimming as needed, until the meatballs are cooked and flavors develop, about 1 hour.

Meanwhile, for slaw, combine the cabbage and radicchio in a large bowl. Combine the oil, pepper, salt and lime juice in a small bowl. Pour dressing over coleslaw mixture; mix well. Serve the soup in large bowls, topped with coleslaw.

Note: The coleslaw topping is optional and added to soup for color and crunch.

Nutrition information per serving: 490 calories, 53 percent of calories from fat, 29 g fat, 8 g saturated fat, 133 mg cholesterol, 22 g carbohydrates, 36 g protein, 560 mg sodium, 4 g fiber.