Nicaraguan Meatball Soup

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Nicaraguan comfort soup featuring tender rice-stuffed meatballs simmered in a fragrant tomato-mint broth with chayote, potatoes, and carrots. Fresh lime and cilantro finish this hearty, deeply savory bowl that nourishes body and soul.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 14 gFat
• 5 gSaturated Fat
• 38 gCarbs
• 5 gFiber
• 9 gSugar
• 26 gProtein
• 1080 mgSodium
• 920 mgPotassium
• 95 mgCalcium
• 4 mgIron
• 34 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the meatballs

• 1 lb (450 g) ground beef (or beef-pork mix)
• 1/3 cup uncooked long-grain white rice, rinsed
• 1 large egg, lightly beaten
• 1/4 cup finely chopped white onion
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh mint
• 2 tablespoons chopped fresh cilantro or culantro
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper

For the broth

• 8 cups (2 L) low-sodium beef broth
• 1 can (14 oz / 400 g) crushed tomatoes
• 1 small white onion, finely chopped
• 3 cloves garlic, minced
• 1 small red bell pepper, diced
• 1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
• 2 tablespoons chopped fresh mint
• 1 1/2 teaspoons fine salt

For the vegetables

• 2 chayotes, peeled, pitted, and cubed
• 2 medium Yukon gold potatoes, peeled and cubed
• 2 carrots, peeled and sliced into rounds
• 1/2 small head green cabbage, cut into 4 wedges
• 1/2 cup fresh or frozen corn kernels

To serve

• 2 limes, cut into wedges
• 1/2 cup chopped fresh cilantro
• 1/2 small white onion, finely diced
• Hot sauce, such as Tabasco or salsa criolla

Directions

1. Make the meatballs: In a large bowl, combine the ground beef, rice, egg, onion, garlic, mint, cilantro, salt, and pepper. Mix gently with your hands just until combined, then roll into 24 small meatballs about 1 inch (2.5 cm) in diameter, wetting your hands to prevent sticking.
2. Build the broth: Heat a large heavy pot over medium heat and add the chopped onion, garlic, and bell pepper with a splash of the broth. Cook 4-5 minutes until softened, then stir in the crushed tomatoes and oregano. Cook 3 minutes until the mixture thickens and darkens slightly.
3. Add the remaining broth, mint, and salt, then bring to a steady boil over high heat. Carefully drop the meatballs into the bubbling broth. Reduce the heat to medium-low, cover, and simmer for 15 minutes so the rice inside the meatballs begins to cook through.
4. Add the chayote, potatoes, and carrots to the pot. Cover and continue simmering for 10-12 minutes until the potatoes and chayote are fork-tender. Stir in the cabbage wedges and corn and cook another 4 minutes until the cabbage softens.
5. Uncover and skim any foam from the surface. Taste and adjust salt and pepper. The meatballs should be firm and the rice fully tender when broken open.
6. Ladle the soup into deep bowls, making sure each gets a generous share of meatballs and vegetables. Top with a squeeze of lime, a shower of cilantro, and a spoonful of diced onion, with hot sauce on the side.
7. Serve piping hot with crusty bread or tortilla chips on the side for dunking into the rich broth.

Cook’s Notes

• Wet your hands with cold water when rolling the meatballs to keep the mixture from sticking and to keep the surface smooth.
• Do not overmix the meatball mixture or compact the balls too tightly; a light touch yields tender, fluffy meatballs once the rice expands.
• Culantro (called 'recaudo' in Nicaragua) is more authentic than cilantro and gives a deeper herbal flavor if you can find it at a Latin market.
• For a more traditional version, add a small green plantain or a piece of yuca alongside the chayote for extra body.
• The soup tastes even better the next day once the mint and tomato have melded, so consider making it a day ahead and reheating gently.

You might also like

Americas

Nicaraguan Shredded Beef and Corn Masa Stew

Americas

Tipitapa Fish Soup

Americas

Caramelized Sweet Plantain Slices

Americas

Nicaraguan Sweet Corn Tortilla Cakes