This soup has been described as the national soup of Mexico--its name comes from the Spanish word for the savory meatballs that float in a flavorful vegetable-rich broth. It makes a great one-dish meal and can easily be doubled or tripled to serve a crowd.
For the meatballs:
1 pound ground beef (or ground pork, or a combination of the two)
1/2 cup cooked rice
1/4 cup grated onion
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
For the soup:
2 tablespoons vegetable oil
1 medium onion, diced
2 carrots, peeled and diced
2 ribs celery, diced
2 cloves garlic, minced
1 zucchini, diced
1 can (14 1/2 ounces) diced tomatoes with their juice (or 2 large fresh tomatoes, diced)
2 1/4 ounces Glace de Poulet Gold® dissolved in 6 cups hot water
Salt and ground black pepper
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
In a bowl, combine all the meatball ingredients. Form the mixture into 1-inch balls and set aside.
Warm the vegetable oil in a soup pot over medium heat. Add the onion and sauté until it is translucent, about 5 minutes. Add the carrots and celery and cook 5 minutes. Add the garlic, zucchini, and tomatoes, and cook 5 minutes more.
Stir in the diluted Glace de Poulet Gold®, and bring the mixture to a boil. Carefully add the meatballs, reduce the heat to medium-low, and simmer until the meatballs are cooked through, about 40-50 minutes.
Season to taste with salt and pepper. Serve the soup in warmed bowls garnished with the chopped cilantro and mint.