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- Preparing Time: 1 hour and 40 minutes
- Total Time: -
- Served Person: 8
- salt to taste
- 1/4 teaspoon dried oregano
- 1 pound ground beef
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 egg
- salt and ground black pepper to taste
- 1 pound ground pork
- 2 quarts chicken stock
- 1/2 onion, finely chopped
- 1/2 onion
- 6 roma (plum) tomatoes, quartered
- 2 chipotle peppers in adobo sauce, or more to taste
- 3 roma tomatoes, seeded and finely chopped
- 1/4 cup uncooked basmati rice
- 1 tablespoon finely chopped mint leaves
- 4 potatoes, peeled and cubed
- 4 small zucchini, cubed
- Carbohydrate 32.3
- Cholesterol 96
- Fat 18.4
- Protein 25.3
- Sodium 823
- Calories 393 calories;
Combine 6 Roma tomatoes, 1/2 onion, chipotle peppers, and garlic in a blender. Process until smooth. Heat oil in a soup pot over medium heat. Add tomato mixture to hot oil. Cook until color changes, about 5 minutes. Add chicken stock; reduce heat and simmer soup until ready to add meatballs, about 10 minutes. Combine beef and pork in a bowl. Add 3 chopped Roma tomatoes, chopped onion, egg, rice, mint, oregano, salt, and pepper. Mix well, using your hands, until uniform. Use clean, wet hands to form mixture into balls 1/4 cup at a time. Place on a baking sheet. Bring soup to a rolling boil. Place a meatball into a ladle; submerge and release it into the boiling liquid. Repeat with remaining meatballs. Stir potatoes and zucchini into the soup and return to a boil. Reduce heat, season with salt, and cover the pot. Simmer until meatballs are no longer pink and vegetables are tender, about 30 minutes.
