A filling soup with a bit of a kick!


  • 1 tablespoon vegetable oil

  • 1/2 small onion, chopped (about 1/2 cup)

  • 1/3 cup uncooked long-grain rice

  • 2 tablespoons chopped fresh cilantro

  • 1 pound ground sirloin beef

  • Salt and freshly ground black pepper 

  • 1 carrot, cut into rounds (about 3/4 cup)

  • 1 serrano chile, whole

  • 1 Yukon gold potato, skin on, diced (about 1 cup)

  • 2 tablespoons tomato paste

  • 8 cups vegetable stock

  • 2 zucchini, diced (about 1 cup)


  • 1.

    In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly. 

  • 2.

    In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper.

  • 3.

    Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs. 

  • 4.

    Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil.

  • 5.

    Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes.

  • 6.

    Season the soup with salt and pepper, to taste.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 258kj
  • Fat Total 13g
  • Saturated Fat 4g
  • Protein 17g
  • Carbohydrate 16g
  • Sugar 2g
  • Sodium 1094mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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