Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 1 onion, chopped
- 1 large garlic clove, minced
- 1 celery stalk, cut into small chunks
- 2 teaspoons cumin, divided
- 8 cups (2 l) chicken or beef stock
- 4 cups (1 l) water
- 1/2 cup tomato sauce
- 1/2 pound green beans, trimmed and cut into pieces
- 1 pound ground beef
- 1/2 cup chopped fresh cilantro
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne (optional)
- 1 teaspoon dried oregano
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and celery, cooking about 3 minutes until tender.
- Add garlic and 1 teaspoon cumin; cook 1 minute more. Pour in stock, water, and tomato sauce, and bring to a boil. Add green beans.
- In a large bowl, combine ground beef, cilantro, salt, pepper, remaining cumin, and egg. Shape mixture into 1-inch meatballs using a small cookie scoop.
- Add meatballs to the simmering soup one at a time. Cover and simmer for 30 minutes.
- Add oregano and adjust seasoning with salt, pepper, and optional cayenne.
- Ladle soup into bowls and garnish with fresh cilantro. Serve immediately.
Notes
- Use fresh cilantro for the best flavor.
- Adjust spice levels with cayenne pepper according to taste.
- This soup can be made ahead and reheated; flavors deepen after sitting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican