Cumin Spiced Meatball Soup

Cumin and black beans are a great combination. The soup was easy to make and delicious!

Mix the ground beef with cumin, salt, pepper and coriander or Italian seasoning in a bowl.  Mix well to combine.

Roll ½ tablespoons of mixture into balls. (about 30-40 meatballs)

Heat 1 tablespoon olive oil in a large skillet or frying pan over medium-high heat. Brown the meatballs on all sides. Transfer to a plate and set aside.

In the same skillet or frying pan add 1 tablespoon olive oil, the onion, bell pepper, carrot and potato and cook, 8-10 minutes, stirring from time to time.

Add the tomatoes and paprika and cook for 1 minute

then 
add the set aside meatballs and rice and stir to combine. Add the beef stock (broth) or water and bouillon cube and bring to the boil then reduce the heat and simmer covered 15 minutes or until rice is just tender.

Add the beans and simmer for a further 5 minutes or until heated through.

Adjust the seasoning. If soup is too thick add more broth.

Cumin Spiced Meatball Soup

Preparation time: 15 minutes; Cooking time: 40 minutes; Serves: 4

Meatballs

  • 500g (1Ib) ground beef
  • 1 teaspoon ground cumin
  • 1 teaspoon salt and freshly ground pepper
  • 2 tablespoons finely chopped coriander (cilantro) or 1 teaspoon dried Italian seasoning

Other ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion chopped
  • 1 yellow or red bell pepper diced
  • 1  cup diced carrot
  • 1 cup diced potato
  • 400g (14oz) whole tomatoes roughly blended or 1 cup strained tomatoes
  • ½ cup Golden Sella Basmati or any other parboiled rice
  • 3 cups beef stock or 3 cups water + bouillon cube
  • 540ml (fl oz) can black beans drained and rinsed
  • Salt and freshly ground pepper to taste
  • ¼ cup sour cream to serve (optional)
  • Finely chopped coriander to garnish
  • Flour or corn tortillas to serve

Instructions

  1. Mix the ground beef with cumin, salt, pepper and coriander or Italian seasoning in a bowl.  Mix well to combine. Roll ½ tablespoons of mixture into balls. (about 30-40)
  2. Heat 1 tablespoon olive oil in a large skillet or frying pan over medium-high heat. Brown the meatballs on all sides. Transfer to a plate and set aside.
  3. In the same skillet or frying pan add 1 tablespoon olive oil, the onion, bell pepper, carrot and potato and cook, 8-10 minutes, stirring from time to time. Season with salt and pepper.
  4. Add the tomatoes and paprika and cook for 1 minute then 
add the set aside meatballs and rice and stir to combine. Add the beef stock (broth) or water and bouillon cube and bring to the boil then reduce the heat and simmer covered 15 minutes or until rice is just tender. Add the beans and simmer for a further 5 minutes or until heated through.
  5. Heat a greased grill pan over high heat. Cut tortillas into quarters. Cook, in batches until charred.
 Ladle the soup, top with the sour cream, garnish with coriander and serve immediately with tortilla wedges.

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Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

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