Mini Empanada Soup with Beef Broth and Vegetables

Preheat oven to 375°F (190°C).

Prepare the beef filling: Heat olive oil in a large skillet over medium heat. Add the onion and bell pepper and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.

Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease.

Stir in the cumin, smoked paprika, oregano, salt, and pepper. Cook for another minute to allow the spices to bloom. Remove from heat and let cool slightly.

Assemble the mini empanadas: On a lightly floured surface, gently stretch or roll out each empanada dough disc slightly. Place a small spoonful of the beef filling (about 1 tablespoon) in the center of each disc.

Fold the dough over to form a half-moon shape and crimp the edges with a fork to seal. Place the mini empanadas on a baking sheet lined with parchment paper.

Brush the top of each empanada with the beaten egg wash.

Bake for 15-20 minutes, or until golden brown.

Prepare the soup: While the empanadas are baking, heat the beef broth in a large stockpot over medium heat.

Add the carrots, celery, and potatoes to the broth. Bring to a simmer and cook until the vegetables are tender, about 15-20 minutes.

Stir in the frozen peas (if using) during the last 5 minutes of cooking.

To serve: Ladle the soup into bowls and top with 3-4 mini beef empanadas per bowl.