My mother-in-law, who is from Mexico, makes this and it's my husband's favorite. It's the Spanish version of meatballs, although it's cooked in a delicious broth instead of tomato sauce. Very filling... enjoy!
Preparation Time
35 mins
Cooking Time
25 mins
Total Time
60 mins
Calories
626 Calories
Recipe Instructions
Step 1
Combine 1 cup chicken broth and tomato in a blender; blend until smooth.
Step 2
Transfer tomato mixture to a large pot; add remaining 11 cups broth. Bring to a boil, skimming off any foam that rises to the top. Season broth with salt and pepper.
Step 3
Mix ground chuck, hot pepper, garlic, and cumin together in a bowl. Season with salt and pepper. Scoop ground chuck mixture into a small ball; press 1 cube of pepper Jack cheese and 1 chunk of egg into the center and roll meatball to seal. Repeat with remaining chuck mixture, cheese, and eggs.
Step 4
Lower meatballs gently into the boiling broth. Add potatoes, onion, white rice, and cilantro. Simmer until meatballs are no long pink and potatoes and rice are tender, 20 to 30 minutes.
Ingredients
salt and ground black pepper to taste
2 cloves garlic, minced
1 onion, diced
2 potatoes, peeled and cubed
½ teaspoon ground cumin
1 cup uncooked white rice
1 large tomato, quartered
½ cup chopped cilantro
1 ½ pounds ground chuck
3 quarts chicken broth, divided
1 hot pepper, diced
1 (8 ounce) package pepper Jack cheese, cubed
2 hard-boiled eggs, cut into small chunks (Optional)
