Estimated Nutrition (whole recipe, rough)
Counts 13 of 17 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Meatball | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Soup | not in our table | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- MEATBALLS :::
- 1 tbl Vegetable oil
- 1/4 cup Onion, finely chopped
- 1/2 tsp Garlic, minced
- 1/2 lb Lean ground beef
- 1 x Egg, lightly beaten
- 1/4 cup Tomato, finely chopped
- 1 tbl Fresh mint, minced
- 1 tsp Cumin
- 1/2 tsp Salt
- 1/4 cup Fresh bread crumbs
- SOUP :::
- 3 qt Beef stock
- 2 cup Carrot, sliced
- 1 lb Summer squash, sliced
- 1/2 lb Potato, peeled, sliced
- 5 sprg fresh mint
- 1 cup Radiatorre, or small shells, stars, etc.
- Salt
- Fresh ground black pepper
- Fresh mint or oregano, garnish
Directions
To make the meatballs, heat the oil in a small skillet over medium-high heat.
Add the onion and saute until soft, about 5 minutes.
Add the garlic and saute 1 minute longer.
Transfer to a bowl and stir in the remianing ingredients.
Working with abut 1 tsp. of the mixture at a time, roll it btween the palms of your hnds to form balls.
Place on a plate, cover loosely, and refrigerate for about 20 minutes before cooking.
In a aucepan, bring 4 cups of the stock to a boil over medium-high heat.
Add as many meatballs at a timeas will fit comfortably in the pan and cook, skimming off foam as necessary, until done, about 5 minutes.
Remove the meatballs with a slotted spoon and set aside; cook the remaining meatballs in the same way.
Strain and reserve the coking liquid for another use.
In a soup pot or large saucepan, combine he remaining 2 qts.
stock, carrot, chayote, potatoes, and mint.
Bring to a boil over medium-high heat, then reduce to low and simmer, uncovered, until the vegetables are tend, about 25 minutes.
Meanwhile, cook the pasta in a lrge pot of boiling water until al dente.
Drain and setaside.
About 5 minutes before the vegetables are done, dd the meatballs and pasta to heat through.
Season to taste with salt and pepper.
Ladle into preheat bowls and garnish with herb sprigs.
Alternatively, pour into a container and refrigerate, uncovered, until col, ten tightly cover and store up to 3 days.
Slowly reheat before garnishing and serving.
Category:Guatemalan Recipes
Category:Guatemalan Soups