Ingredients:

  • 5 lbs Lean Ground Beef (80/20 mix recommended)
  • ½ cup Uncooked Long-Grain White Rice, rinsed
  • 1 Large Egg
  • ¼ cup Fresh Mint, finely chopped
  • ¼ cup Fresh Coriander (Cilantro), finely chopped
  • ¼ cup Onion, finely grated or minced
  • 1 tsp Dried Oregano (Mexican preferred)
  • ½ tsp Ground Cumin
  • 1 tsp Fine Sea Salt (for meatballs)
  • ½ tsp Black Pepper (for meatballs)
  • 2 Tbsp Olive Oil or Neutral Cooking Oil
  • 1 medium Yellow Onion, diced finely
  • 2 medium Carrots, peeled and diced finely
  • 2 stalks Celery, diced finely
  • 4 cloves Garlic, minced
  • 1 (14.5 oz) can Diced Tomatoes, undrained
  • 8 cups Chicken or Beef Stock (low sodium)
  • 1 cup Water
  • 1 tsp Chipotle in Adobo Sauce (optional, minced)
  • 2 Bay Leaves
  • 3 medium Yukon Gold Potatoes, diced (1-inch cubes)
  • 2 medium Courgettes (Zucchini), halved and sliced thick
  • Fine Sea Salt and Pepper, to taste (for broth)

Instructions:

  1. Combine Meatball Ingredients: In a large bowl, combine the ground beef, rinsed uncooked rice, egg, fresh mint, coriander, grated onion, oregano, cumin, salt, and pepper.
  2. Mix Gently: Use your hands to mix thoroughly until just combined. Avoid overmixing, as this can result in tough meatballs.
  3. Shape the Meatballs: Roll the mixture into balls slightly smaller than a golf ball (about 1.5 inches / 4 cm). You should yield 24–30 meatballs.
  4. Chill: Place the shaped meatballs on a plate and chill in the refrigerator for at least 20 minutes. This step helps them hold their shape in the broth.
  5. Sauté Aromatics: Heat the oil in the large stock pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 8–10 minutes until the vegetables have softened and the onion is translucent.
  6. Add Garlic and Spices: Stir in the minced garlic and chipotle (if using). Cook for 1 minute until fragrant.
  7. Deglaze and Simmer: Pour in the diced tomatoes (undrained), stock, and water. Add the bay leaves. Bring the mixture to a strong simmer, then reduce the heat to maintain a gentle, rolling simmer. Season lightly with salt and pepper.
  8. Poach the Meatballs: Carefully drop the chilled meatballs into the simmering broth, one by one. Do not stir vigorously immediately.
  9. Initial Cook: Cover the pot loosely and let the meatballs cook undisturbed for 15 minutes. This allows the rice inside to absorb liquid and ensure the meatballs remain intact.
  10. Add Potatoes: Add the diced potatoes to the pot. Continue simmering for another 15 minutes, or until the potatoes are nearly tender.
  11. Add Courgettes: Stir in the sliced courgettes. Cook for a final 5–7 minutes, or until the courgettes are tender-crisp.
  12. Final Seasoning: Taste the broth and adjust salt, pepper, or add fresh lime juice for brightness if desired. Remove and discard the bay leaves before serving.