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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 25 minutes, Preparation Time - 35 minutes

• Source

  All Recipes

| 1. Combine 1 cup chicken broth and tomato in a blender; blend until smooth. | 2. Transfer tomato mixture to a large pot; add remaining 11 cups broth. Bring to a boil, skimming off any foam that rises to the top. Season broth with salt and pepper. | 3. Mix ground chuck, hot pepper, garlic, and cumin together in a bowl. Season with salt and pepper. Scoop ground chuck mixture into a small ball; press 1 cube of pepper Jack cheese and 1 chunk of egg into the center and roll meatball to seal. Repeat with remaining chuck mixture, cheese, and eggs. | 4. Lower meatballs gently into the boiling broth. Add potatoes, onion, white rice, and cilantro. Simmer until meatballs are no long pink and potatoes and rice are tender, 20 to 30 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken broth	3	quarts	divided	-	-	-	-
tomato	1		quartered	32.76	7.0798	1.6016	0.364
salt black pepper	to taste		ground	-	-	-	-
chuck	1 1/2	pounds	ground	952.0022	2.108	143.6843	41.2761
hot pepper	1		diced	-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
pepper jack cheese	1	package	cubed	-	-	-	-
hard egg	2		cut boiled	-	-	-	-
potato	2		peeled cubed	-	-	-	-
onion	1		diced	64.0	14.944	1.76	0.16
white rice	1	cup	uncooked	675.25	147.9075	13.1905	1.2209999999999999
cilantro	1/2	cup	chopped	1.84	0.2936	0.1704	0.0416

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.