Mexican Meatball Soup Serving Size - 8 Prepared By - DnD Recipe Rating * * * * *
			1 tablespoon vegetable oil 1/2 small onion, chopped (about 1/2 cup) 1/3 cup uncooked long-grain rice 2 tablespoons chopped fresh cilantro 1 pound ground sirloin beef Salt and freshly ground black pepper 1 carrot, cut into rounds (about 3/4 cup) 1 serrano chile, whole 1 Yukon gold potato, skin on, diced (about 1 cup) 2 tablespoons tomato paste 8 cups vegetable stock 2 zucchini, diced (about 1 cup)
			In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly. In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs. Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.