We made this version with minced buffalo meat. In a small pan, sauté 1 minced onion in a little olive oil until fragrant, then set aside to cool. In a mixing bowl, hand-mix 1 lb minced beef (here, buffalo), ¼ bunch minced cilantro, ½ cup uncooked long grain rice, 1 tsp each salt and black pepper, ½ tsp each crushed red pepper, cumin powder, cumin seeds, chile powder, and the sautéed onion. Set aside. In a large stockpot, bring 8 cups vegetable stock (here, 7 cups beef stock with 1 cup vegetable stock) to a boil, then add 1 chopped carrot, 2 seeded and sliced serrano peppers, 1 chopped Yukon gold potato, and 2 Tbsp tomato paste. Bring to a boil, then reduce to medium simmer. Drop spoonfuls of meatballs into the soup, repeating until meat mixture is used. Add 1 medium zucchini, diced. Cover and reduce to a simmer, then cook until meatballs are cooked and vegetables are tender (about 20 mins). This recipe is by Marcela Valladolid: http://www.foodnetwork.com/recipes/marcela-valladolid/mexican-meatball-soup-recipe.html?soc=itksocialshareSMS%7Cios%7Cp with modifications (spices added to meatball mixture). (June 2014)
Note: In lieu of 2 Tbsp fresh cilantro, you can use 2 tbsp fresh parsley and ½ tsp coriander seeds (ground in a mortar and pestle). (Feb. 2021)
Cooking Adventures 