Meatballs in broth, Mexican recipe

Ingredients

• 500 g (1.1 lb)minced pork
• 400 g (1 lb)fresh tomatoes
• 100 g (⅔ cup)white onion
• 300 g (1 large)courgette
• 200 g (2 medium)carrots
• 50 g (⅓ cup)rice
• 2eggs
• to tasteoil
• 1 clovegarlic
• a handfulfresh mint leaves
• to tasteoregano
• to tastesalt and pepper

Instructions

1. 1

   Mix the meat

   Put the minced pork in a bowl with the rinsed and drained rice, eggs and a handful of mint leaves torn by hand. Season with salt and pepper.

2. 2

   Rest the mixture

   Mix until everything is combined. It may initially feel sticky and too loose to shape, but leave it to rest for 5 minutes; it should then be easier to handle.

3. 3

   Shape the meatballs

   Form the mixture into meatballs and set them on a plate. The original makes 24, roughly peach-sized; make them smaller or larger as you prefer.

4. 4

   Blend the sauce

   Peel the tomatoes and onion, cut them into pieces and put them in a blender with the peeled garlic clove. Add a little water and blend into a smooth sauce.

5. 5

   Cook the tomato base

   Warm a little oil or lard in a casserole and fry the tomato sauce for 2–3 minutes. Add enough water to make the broth, about 800–1,000 ml.

6. 6

   Season the broth

   Season with salt and pepper and bring to the boil. If you like, use chicken stock instead of the water, either from a cube, powder or liquid stock.

7. 7

   Add the meatballs

   When the tomato broth boils, carefully add the meatballs. Do not stir straight away, as they may break apart. If they are crowded, gently move them with a spoon until they are fully covered by the broth.

8. 8

   Simmer with vegetables

   Simmer over a low to moderate heat for 30 minutes. Meanwhile, peel and cut the courgettes and carrots as you like; add them to the broth and cook for about 15–20 minutes, until completely tender.

9. 9

   Finish and rest

   You can add other vegetables such as peas, cabbage or potatoes. Adjust the seasoning, turn off the heat and crumble the oregano in by hand. Cover the casserole and leave it to rest for 15 minutes before serving.

What are Mexican meatballs in broth?

This is a home-style Mexican soup of meatballs served in a light tomato broth with vegetables. Meatballs in broth are found in many versions across Mexico, with family recipes varying in their seasonings and additions.

Here, mint and rice go into the pork mixture, while courgette and carrot make the broth a more substantial meal. The meatballs are simmered gently so they stay tender and take on the tomato flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 475 calories, 25g protein, 19g carbs, 32g fat.

Pork and eggs provide most of the protein and fat, while the rice supplies most of the carbohydrates; the vegetables contribute additional carbohydrates and fibre. For a balanced plate, serve a bowl with plenty of courgette and carrot and add a side salad if you like.

Build a fresh tomato broth

Tomatoes, white onion and garlic are blended with a little water to make the sauce base. Frying it briefly in oil or lard before adding more water gives the broth a fuller cooked flavour.

Chicken stock is optional: the recipe allows it in place of water, but the tomato base can stand on its own. Taste and adjust the salt and pepper once the broth is simmering.

Make the meatballs easy to shape

Rinsing and draining the rice before mixing it with pork, eggs and mint helps it combine evenly with the meat. The mixture can feel sticky at first, so give it the specified 5-minute rest before shaping.

Make the meatballs a similar size so they cook at roughly the same rate. The recipe makes 24 at its suggested size, but the number will change if you shape them larger or smaller.

Add the meatballs gently

Lower the meatballs into the boiling broth with care, then leave them undisturbed at first. Early stirring can make them break apart before they have had time to firm up.

If they are packed closely together, use a spoon to shift them gently until the broth covers them. Keep the heat low to moderate for the 30-minute simmer.

Check the vegetables for doneness

Cut the carrots and courgettes into a shape that suits how you like to eat the soup, keeping the pieces reasonably even. Add them after the first 30 minutes of simmering so they do not spend the full cooking time in the broth.

Allow another 15–20 minutes, checking that the vegetables are completely tender. The recipe’s final covered rest of 15 minutes lets the flavours settle before serving.

Serve it as a meal

Serve the meatballs with plenty of broth and vegetables in each bowl. Bread or warm tortillas make useful accompaniments for the tomato broth.

For a more generous spread, offer extra vegetables at the table or serve a simple salad alongside. The soup is filling on its own, too.

Recipe notes & tips

• Drain the rinsed rice well so it does not add excess water to the meat mixture.
• Rest the mixture for the full 5 minutes before shaping if it feels sticky.
• Keep the meatballs a similar size to help them cook evenly.
• Wait before stirring the meatballs into the broth to reduce the chance of them breaking apart.
• Cut the vegetables evenly so they become tender at a similar rate.
• Taste the broth again before the final covered rest and adjust the seasoning.

Variations

• Use chicken stock: Replace the water with chicken stock for a deeper savoury broth.
• Add peas: Stir peas into the broth with the other vegetables.
• Try cabbage: Add chopped cabbage alongside the courgette and carrots.
• Include potatoes: Add potato pieces with the vegetables and cook until tender.
• Change the herbs: Adjust the mint or oregano to suit your preferred flavour.

Common mistakes to avoid

• Shaping too soon: Leave the mixture to rest for 5 minutes so it is easier to handle.
• Stirring straight away: Let the meatballs begin cooking before moving them, or they may break apart.
• Crowding the pot: Gently shift the meatballs with a spoon so they sit covered by broth.
• Boiling too vigorously: Keep the broth at a low to moderate simmer to cook the meatballs gently.
• Adding vegetables too early: Put them in after the first 30 minutes so they have only the stated 15–20 minutes to cook.

How to store

Cool leftovers promptly, then store them covered in the fridge for up to 3 days. Reheat gently in a saucepan until piping hot throughout, adding a little water if the broth has reduced.

Frequently asked questions