Ingredients

  • 1 1/2lb New York Strip Steak (ground)
  • 3/4 cups yellow rice
  • 1 teaspoon oregano (divided)
  • 1 tablespoon cumin (divided)
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 1/2 quarts low sodium chicken broth (divided)
  • 1/4 cup chardonnay wine
  • 2 Large cloves garlic (minced)
  • 1 Medium yellow onion (coarsely chopped)
  • 1 tablespoon butter
  • 2 tablespoons olive oil
  • 3 carrots (peeled and sliced)
  • 4 Large red potatoes (cut into bite sized pieces)
  • 2 stalks celery (sliced)
  • 1 can no salt petite diced tomatoes
  • 2 tablespoons chopped fresh mint leaves
  • 2 tablespoons chopped fresh cilantro
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Recipe Description

Grinding the steaks for the ground beef gave the meatballs a great flavor and with less fat as well. It made the soup taste so fresh and I made a good sized batch too. Soup is usually so much better the second day since the flavors have the opportunity to marry together overnight. This was one delicious soup.

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