Ingredients
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1 pound 85%-lean ground beef
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2 large eggs, lightly beaten
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⅔ cup panko breadcrumbs, preferably whole-wheat
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2 teaspoons dried Mexican oregano
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1 teaspoon ground cumin
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1 teaspoon ground pepper
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¼ teaspoon salt
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1 tablespoon extra-virgin olive oil
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⅓ cup minced white onion
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2 large cloves garlic, minced
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1 ½ cups peeled, seeded and diced chayote (see Tip) or summer squash
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1 cup peeled and diced Yukon Gold potato
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¾ cup diced carrot
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2 tablespoons tomato paste
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1 15-ounce can no-salt-added diced tomatoes
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4 cups low-sodium beef broth
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1 cup diced zucchini
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¾ teaspoon salt
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2 tablespoons minced fresh flat-leaf parsley
Directions
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To prepare meatballs: Combine beef, eggs, panko, oregano, cumin, pepper and 1/4 teaspoon salt in a large bowl. Let stand for 10 minutes at room temperature.
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Meanwhile, bring 2 quarts of water to a simmer in a large saucepan over high heat. Form the beef mixture into 32 balls, about 1 tablespoon each. Add half the meatballs to the simmering water and cook for 3 minutes. Use a slotted spoon to transfer them to a plate. Repeat with the remaining meatballs.
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To prepare soup: Heat oil in a large pot over medium-high heat. Add onion and garlic; cook, stirring, until fragrant, 1 to 2 minutes. Add chayote (or summer squash), potato and carrot; cook, stirring occasionally, until the vegetables begin to soften, about 3 minutes. Add tomato paste and cook, stirring constantly, until the vegetables are coated, about 1 minute. Add tomatoes and their juice; cook, stirring, for 1 minute. Add broth, zucchini, salt and the meatballs. Bring to a boil, then reduce heat to maintain a simmer. Cook, stirring occasionally, until the meatballs are cooked through, about 10 minutes. Remove from heat and stir in parsley.
