This meatball soup is loaded with vegetables and fully customizable as you can add any veggies you’d like. The aromatic and delicious broth is full of mexican flavours and is NOT SPICY! so children can enjoy it and believe me, they will!
Place the ground meat in a bowl, then add the rice, the eggs and a handful of chopped mint leaves. Season with salt and pepper.
Mix all the ingredients until fully incorporated. Let it sit for 5 minutes.
Prepare the meatballs and place them on a plate, I have made 24 balls the size of a peach, if you make them bigger they will be less meatballs, so is up to you.
Cut tomatoes and onions into pieces and place them in a blender together with the peeled garlic clove. Add a cup of water and blend until you achieve a smooth sauce.
In a saucepan, heat a little oil and pour the tomato sauce. Cook over medium heat for 2-3 minutes. Add enough water (or chicken stock) for the broth, about 800-1000 ml). Season with salt and pepper and bring to a boil.
When the tomato broth begins to boil, add the meatballs delicately. Do not mix immediately as you could break meatballs. If the pot is too crowded, with a spoon move them gently until all meatballs are fully submerged into the broth.
Boil for 30 minutes over low / moderate heat.
Meanwhile peel and cut the zucchini and carrots in the format you prefer (cubes, chunks, sticks). Add them to the broth and boil until the vegetables are completely tender, about 15-20 minutes.
Adjust with salt, turn off the heat and add the oregano, mix. Cover the pot and let it rest for 15 minutes before serving.
At first you will feel that the meat mixture sticks to your hands. Just let it sit for 5 minutes and the preparation will be ready and manageable to prepare the meatballs.
My grandma Elvira would add sometimes chicken bouillon, or if she had chicken broth from the day before she would add that as well. If you like, you can also add chicken stock instead of water.