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Tuesday, February 10, 2015

Super Simple Mexican Meatball Soup

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

Recipe by Elaine Lewis @ sunnysimplelife.com
Ingredients
  • 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
Cooking Directions
  1. 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.
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7 comments:

LV said...

Any left overs, I will take. I love good home made soups.

Art and Sand said...

Your soup makes me think of the wonderful albondigas that Steve, but he hasn't made it in ages. I think I need to prod him.

Mary Collins said...

Sounds delicious and like that the recipe is simple.

The Summer Kitchen Girls said...

boy that sure sounds good! and we were just saying that spanish rice sounded good...looks like we'll be making a double batch!!!

Pattie @ Olla-Podrida said...

This sounds delicious and does look amazingly easy. Thanks for the recipe, I'm going to try this.

Glam Granola Geek said...

What a deliciously simple recipe! Thanks for linking it up at the Ladies Collective Linkup!

corners of my life said...

Such an easy recipe - thanks. I will substitute celery leaves for cilantro as I am one of those with the "anti-cilantro" taste buds.