Guatemalan Meatball Soup Recipe

Looking for an easy Guatemalan Meatball Soup recipe? Learn how to make Guatemalan Meatball Soup using healthy ingredients.


Submitted by gwynevelyn

Makes 4 servings



Flavorful soup, served throughout Central America.

Recipe Ingredients for Guatemalan Meatball Soup

1 tbsp vegetable oil
1/4 c. onion, finely chopped
1/2 tsp garlic, minced
1/2 lb. lean ground beef
1 egg, lightly beaten
1/4 c. tomato, finely chopped
1 tsp ground cumin
1/2 tsp salt
1/4 c bread crumbs
12 c beef stock
2 cups carrot, sliced
1 lb chayote, thinly sliced
1/2 lb potatoes, peeled, sliced
1 c macaroni
1 tsp ground black pepper
1 tsp oregano

Recipe Directions for Guatemalan Meatball Soup

  1. To make the meatballs: heat 1 tbsp vegetable oil in small skillet over medium-high heat. Add 1/4 c finely chopped onion and sauté until soft, about 5 minutes. Add the 1/2 tsp minced garlic and sauté one minute longer. Transfer to a bowl and stir in the remaining ingredients (1/2 lb. lean ground beef, 1 lightly beaten egg, 1/4 c finely chopped fresh tomato, 1 tbsp minced fresh mint, 1 tsp ground cumin, 1/2 tsp salt, 1/4 c. fine fresh bread crumbs). Working with about 1 tsp of the mixture at a time, roll it between the palms of your hands to form balls. Place on a plate, cover loosely, and refrigerate for about 20 minutes before cooking.

  2. In a saucepan, bring 4 cups of the beef stock to a boil over medium-high heat. Add as many meatballs at a time as will fit comfortably in the pan, and cook, skimming off foam as necessary, until done, about 5 minutes. Remove the meatballs with a slotted utensil and set aside; cook the remaining meatballs the same way. Strain and reserve the cooking liquid for another use.

  3. In a soup pot or large saucepan, combine the remaining 2 quarts stock, 2 cups sliced carrot (about 4 medium), 1 lb sliced chayote (about 2 medium - or summer squash/zucchini), 1/2 lb potatoes (2-3 medium), peeled and thinly sliced, and 4 or 5 fresh mint sprigs. Bring to boil over medium-high heat, then reduce the heat to low and simmer, uncovered, until the vegetables are tender, about 25 minutes.

  4. Meanwhile, cook the pasta in a large pot of boiling water until al dente. Drain and set aside.

  5. About 5 minutes before the vegetables are done, add the meatballs and pasta to heat through. Season to taste with salt and freshly ground black pepper. Ladle into preheated bowls and garnish with fresh oregano or mint sprigs. Alternatively, pour into a container and refrigerate, uncovered, until cool, then tightly cover and store up to 3 days. Slowly reheat before garnishing and serving.

Categories

Vegetables, Soup, Central/South American, Boil, Sugar-Free

Nutrition Facts
Serving Size 1063.0g
Amount Per Serving
Calories
398
Calories from Fat
97
% Daily Value*
Total Fat
10.8g
17%
Saturated Fat
3.3g
16%
Trans Fat
0.0g
Cholesterol
97mg
32%
Sodium
2787mg
116%
Potassium
1284mg
37%
Total Carbohydrates
41.5g
14%
Dietary Fiber
6.3g
25%
Sugars
6.7g
Protein
33.1g
Vitamin A 136% Vitamin C 42%
Calcium 13% Iron 33%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in niacin
  • High in selenium
  • Very high in vitamin A
  • High in vitamin C
  •   Bad points
  • Very high in sodium
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