This is a wonderful soup you make using leftover Spanish rice and meatballs from your freezer. For nights when you don't have much time to prepare dinner, this satisfying easy soup recipe will help you put dinner on the table in minutes.
The seasonings in the Spanish rice and the salt in the chicken broth are enough seasoning for me but go ahead and add pepper or some hot sauce to spice the soup to your liking.
Mexican Meatball Soup
- 1/2 cup each chopped onion, celery, carrots
- 2 cups leftover Spanish rice
- 8 cups chicken broth
- 1 lb frozen meatballs
- 1 cup chopped cilantro
- Saute onion, celery and carrots in a little bit of oil. Add chicken broth and meatballs. Simmer until veggies are tender. Add rice and heat thoroughly. Garnish with cilantro when serving. This soup freezes well.