Serves: 4
Total Calories: 469
1. In a large bowl, mix together the ground beef, bread crumbs, onion, garlic, mint, chili powder, cumin, salt, and egg. Form the meat into small meatballs.
2. Heat 1 tablespoon of the oil in a large nonstick skillet over medium heat and cook the meatballs, turning frequently, until lightly browned, about 6 minutes. Reserve off heat.
3. Heat the remaining tablespoon of oil in a large saucepan over medium heat and cook the sliced onion until limp, about 3 minutes. Add the remaining ingredients except the lime wedges. Add the reserved meatballs. Bring the soup to a boil, then reduce the heat to medium-low and simmer until the vegetables are tender, 15 to 20 minutes. Serve with lime wedges.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Meatball Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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