Serves 6
Ingredients
Meatballs:
- ½ lb lean ground beef
- ½ lb chorizo
- 1 large egg
- 2 cloves garlic, minced
- ¼ cup mint leaves, packed
- ½ tsp salt
- ½ cup cooked brown or white rice
- ½ tsp ground cumin
- ¼ tsp ground pepper
Soup:
- 1 tbsp olive oil
- 3 celery stalks, cut into ½” slices
- 3 large carrots, peeled and sliced into ½” rounds
- 1 medium onion, diced
- 3 tbsp tomato paste
- 1 tsp dried oregano
- ½ tsp cumin
- 4 cups low sodium chicken broth
- 1 lb fresh or frozen green beans, cut into 1” pieces
- 1 large potato, cut into 1” chunks
- ½ jalapeño, seeded and finely chopped
- ½ cup cilantro , chopped
- Salt and pepper, to taste
Instructions
Combine meatball ingredients in a large bowl. Mix together with your hands until just combined. Roll the mixture into 24 meatballs and set aside.
Heat a large Dutch oven or pot over medium high heat. Add the olive oil, celery, carrots, and onions. Stir to combine and cook until the onions have softened, about 8 minutes. Add the tomato paste, oregano, and cumin. Stir until the tomato paste has fully coated all the vegetables. Add the broth and stir to combine. Bring to a boil, then reduce the heat to low.
Carefully drop the meatballs into the pot one by one. Bring the soup back to a simmer and cover and cook for 15 more minutes. Add the green beans and potatoes. Cover and cook for an additional 15 minutes. Add chopped cilantro and season with salt and pepper to taste.