Mexican Meatball Soup

Ingredients

• 1  carrots cut into rounds ( 3/4 cup)
• 2 tablespoons cilantro leaves fresh chopped
• 1 pound ground sirloin 
• 0.3 cup rice long-grain uncooked
• 0.3 cup rice long-grain uncooked
• 8 servings pepper black freshly ground
• 1  serrano chiles whole
• 2 tablespoons tomato paste 
• 1 tablespoon vegetable oil 
• 8 cups vegetable stock 
• 1 cup yukon gold potatoes diced
• 1 cup zucchini diced

Equipment

• bowl
• sauce pan
• pot

Directions

1. Watch how to make this recipe.
2. In a heavy large pot, heat the vegetable oil over medium-high heat.
3. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
4. In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
5. Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil.
6. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.