Ingredients
- Ground beef: 1 pound
- Onion, chopped: 1 medium
- Garlic, minced: 2 cloves
- Canned diced tomatoes: 28 ounces
- Chicken broth: 6 cups
- Carrots, chopped: 2 medium
- Potatoes, peeled and diced: 2 medium
- Chili powder: 1 tablespoon
Instructions
- Step 1: In a large bowl, combine ground beef, chopped onion, minced garlic, and chili powder. Mix well and form into small meatballs (about 1 inch in diameter).
- Step 2: In a large pot or Dutch oven, brown the meatballs over medium-high heat. Remove the meatballs from the pot and set aside.
- Step 3: Add the chopped carrots and potatoes to the pot and cook for 5 minutes, stirring occasionally.
- Step 4: Pour in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 5: Add the browned meatballs back to the pot. Continue to simmer for another 15-20 minutes, or until the potatoes and carrots are tender and the meatballs are cooked through.
- Step 6: Serve hot and enjoy. Garnish with cilantro or a squeeze of lime if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium heat, or microwave in 1-minute intervals, stirring in between, until warmed through.
- Garnish each serving with a dollop of sour cream or plain Greek yogurt for extra creaminess and tang.
- For richer flavor, bloom the chili powder in the hot pot with the carrots and potatoes before adding the tomatoes and broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American