While meatball soup can be traced back to ancient Persia, Spanish colonizers brought it to the Americas.
In Honduras, this soup is made with chayote, tomatoes, potatoes and zucchini.
Let stand for 10 minutes at room temperature.
Photo: Leigh Beisch
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.
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 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.
Tips
To make ahead:Prepare through Step 2 and refrigerate meatballs for up to 1 day.
Tip:Chayote squash are small, pear-shaped squash with a mild, sweet taste.
With a sharp knife, quarter the squash, then slice off the white center and the seed.
If you might’t find chayote, use summer squash instead.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
