Mexican Meatball Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 1 clove garlic, minced
• 2 quarts chicken stock or beef stock
• 1 quart water
• 1/2 cup tomato sauce
• 1/2 pound green beans, strings and ends removed, cut into 1-inch pieces
• 2 large carrots, peeled and sliced
• 1/3 cup white rice
• 1 pound ground beef
• 1/4 cup (loosely packed) chopped fresh spearmint leaves
• 1/4 cup (loosely packed) chopped fresh parsley
• 1 1/2 teaspoons salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper, plus more to taste
• 1 large egg
• 1 1/2 cups frozen or fresh peas
• 1 teaspoon dried oregano or 1 tablespoon fresh chopped oregano
• 1 dash cayenne, optional
• 1/2 cup chopped fresh cilantro

Method

1. Make the soup base:Heat the oil in a large heavy-bottomed pot (5-quart) over medium heat. Add the onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more.Add the stock, water, and tomato sauce. Bring to a boil and reduce the heat to a simmer. Add the green beans and carrots.
2. Prepare the meatballs: Mix the uncooked rice into the meat on a large bowl, along with the spearmint leaves and parsley, salt, and pepper. Mix in the raw egg. Form mixture into 1-inch meatballs
3. Add the meatballs to the soup, let simmer, and add peas: Gently add the meatballs to the simmering soup, one at a time. Cover and let simmer for 1/2 hour.
4. Add the peas towards the end of cooking. Add a few pinches of oregano and sprinkle with salt and pepper, and a dash of cayenne, to taste.
5. Serve:Ladle into bowls and garnish with chopped fresh cilantro.