Recipe: Meatball Soup

Sep 26, 2011

Servings: 12

Nutrient analysis per serving
Calories 212
Fat 11 g
Phosphorus 98 mg
Potassium 208 mg
Protein 12 g
Sodium 140 mg


  • 1½ lbs. lean ground beef
  • ½ tsp. garlic salt
  • 1 tsp. ground cumin
  • 1 cup uncooked white rice
  • 6 cups water
  • 1 medium tomato, chopped
  • 1 cup onion, chopped
  • 1 Tbsp. jalapeño or milder green chile, chopped


Season ground beef with garlic salt and cumin. Mix well. Blend in rice. Form 24 meatballs, each about 1½ inches in diameter. Place meatballs in a large pot. Add water to cover, plus one inch. Bring to a simmer, then turn heat to low. Place tomato, onion and chile on top of the water in the pot. Cover and cook 45 minutes. The rice will expand during cooking, resulting in 2 ½-inch meatballs.

Note: For lower potassium, do not drink broth.

Categories: Recipes