Mexican Meatball Soup

Mexican Meatball Soup Mexican Meatballs 1 lb ground beef 1/4 cup plain bread crumbs 1 egg 1/2 small red onion minced 2 garlic cloves pressed 1/4 cup chopped cilantro 2 chipotle chiles in adobo sauce diced 1/2 tsp cumin Salt Soup: 2 Tbsp vegetable oil Meatballs from above 2 to matoes diced 1/2 red onion diced 1 red bell pepper seeded and diced 1 orange bell pepper seeded and diced 1 chipotle chiles in adobo sauce 2 garlic cloves pressed 2 Tbsp tomato paste 2 cups of beef stock 1/2 tsp cumin 2 Tbsp minced cilantro Salt 1 cup uncooked rice optional Combine all ingredients for meatballs in a medium mixing bowl and mix until all evenly incorporated. Roll about 1-inch meatballs. Heat up a large pot over medium heat and add vegetable oil. Place meatballs in the heated pot, cover and cook for about 5 minutes. Flip all meatballs, cover and cook for a couple more minutes. Add diced veggies, tomato paste and chipotle chili. Cover and cook for 5-7 minutes. Stir, cover and cook for a few more minutes. Add beef stock, pressed garlic, salt and cumin. Bring to boil then lower to medium-low. Cover and cook for 15 minutes. Stir in fresh cilantro right before taking off heat. If using rice: you can choose to cook rice separately and just add some to each dish or you can cook rice right in the soup. If you add rice separately, you will avoid rice soaking up all the broth. If you cook rice in soup, it will soak up the broth and you will need to add an extra cup and a half of beef broth to compensate. Cooking rice in soup will make it more flavorful. Decision is ultimately up to you! Notes