This is my version of one of my favorite Mexican soups. I know it’s not traditional, and I honestly don’t remember where I got the idea to add garbanzo beans, but I love it. You don’t have to add them of course, but I think it adds something to it and makes it a little heartier. Try it, you might like it!

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  • Author: Jannah Eilanie Szeibert



  • 2 tbsp olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 1 pasilla chili, chopped
  • 34 garlic cloves, minced
  • 1/2 cup tomatoes
  • 2 quarts chicken stock
  • 1 quart beef stock
  • 1/2 tsp cumin
  • 1 tbsp chili powder
  • 1 tsp oregano
  • A dash of cayenne (optional)
  • 2 large carrots, peeled and sliced
  • 2 large potatoes, 1/2 inch cubes
  • 1 lb ground beef
  • 1/2 lb chorizo or ground pork
  • 1/3 cup raw white rice
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped parsley
  • 1 egg
  • 1/2 lb zucchini
  • 1 can garbanzo beans (optional)
  • Salt and pepper to taste
  • 1/2 cup chopped fresh cilantro
  • lemon juice


  1. Sauté onion, celery, carrots and pasilla chili in some olive oil and cook until tender. Add garlic and cook a minute more. Add tomato and cook until softened.
  2. Add stock and water. Add chili powder, oregano, cumin, salt and pepper, and cayenne to taste. Bring to boil and reduce heat to simmer. Add carrots and potatoes.
  3. In a bowl, mix together rice, meat, mint, parsley, egg, salt and pepper. Make 1-inch meatballs. Brown meatballs in a pan with some olive oil. No need to cook thoroughly, they will finish cooking in the soup.
  4. Gently add the meatballs to the simmering soup, one at a time. Add garbanzo beans, cover and let simmer for 1/2 hour.
  5. Add the zucchini towards the last 10 mins. 
  6. Serve with lemon juice and garnish with cilantro.
  • Category: Soups/Stews
  • Cuisine: Mexican

Keywords: mexican, soup/stews, beef, pork

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