Information
Notes
A one-dish meal with protein, carbs, and veggies in every bite. When you have a son like mine, who can sit at the table for approximately fifteen minutes before looking for excuses to get up ("I need more water," "I need to go to the bathroom," "I need to go climb a tree"), a dish like this really hits the spot. Delicious, nutritious, easy, and spoon-friendly, it's a mom's BFF.
Ingredients
- 2 tablespoons vegetable oil
- ½ small white onion, finely chopped
- 2 tablespoons fresh parsley
- Salt and freshly ground black pepper
- 1/3 cup long-grain rice
- 1 pound ground sirloin
- 1 medium carrot, sliced
- 1 serrano chile
- 2 tablespoons tomato paste
- 8 cups vegetable broth
- 1 large Yukon Gold potato, peeled and diced
- 2 small zucchini, diced
Directions
In a large heavy pot, heat 1 tablespoon of the vegetable oil over medium-high heat. Add the onion and sauté until translucent, about 5 minutes. Add the parsley and cook for 1 minute. Season with salt and pepper. Let cool slightly.
Mix the rice, ground meat, 2 teaspoons salt, and ½ teaspoon pepper in a large bowl. Add the sautéed onion mixture and mix until incorporated. Using wet hands, shape into 20 meatballs, each about 1 inch in diameter.
Add the remaining 1 tablespoon oil to the same pot and sauté the carrot and serrano for 5 minutes. Mix in the tomato paste and vegetable stock, and bring to a boil. Add the meatballs, potato, and zucchini. Simmer over low heat for 30 minutes until the meatballs are cooked through.
Season the soup with salt and pepper before ladling into bowls.