Prep Time: 15 Mins.
Cook Time: 20 Mins.
Total Time: 35 Mins.
Makes: 10 cups


2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1-1/2 cups tomato sauce, divided

8 cups beef broth

1-1/2 pounds lean ground beef (90% lean)

1/3 cup uncooked long grain rice

1 large egg, lightly beaten

1 teaspoon salt

1 teaspoon pepper

1 tablespoon 2% milk

1/8 teaspoon ground cumin

1/8 teaspoon saffron threads or 1/2 teaspoon ground turmeric

10 saltines, crushed

Optional: Tostadas, shredded cabbage and cilantro

Heat Dutch oven over medium heat; add olive oil. Cook onion, garlic and 1/2 cup tomato sauce until onion is tender, 3-5 minutes. Add broth and 1/2 cup tomato sauce; bring to a simmer.

Meanwhile, in a large bowl, combine ground beef, rice, egg, salt, pepper, milk, cumin, saffron, crushed crackers and remaining 1/2 cup tomato sauce, mixing lightly but thoroughly. With wet hands, form into 1-in. balls. Gently add meatballs to simmering broth; cook, stirring occasionally, 20-25 minutes. If desired, serve with tostadas and cabbage and garnish with cilantro.

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