Side Pannel
Mexican Meatball Soup
Ingredients List
- ---------------------------------MEATBALLS---------------------------------
- 1 lb Ground round
- 1/2 md Onion; minced
- 2 tb Bread crumbs
- 1 tb Fresh mint minced OR 1 ts
- -of dried mint crushed
- 1 Egg; slightly beaten
- 1/2 ts Salt
- pn Cumin
- 2 tb Raw rice
Directions
BROTH
16 oz Can whole tomatoes
1 md Onion; copped
2 Garlic cloves, minced
1 tb Oil
6 c Beef OR chicken stock
2 Carrots; sliced
2 Zucchini; sliced
1/2 ts Salt or to taste
GARNISH
Salsa
Sour Cream
Place all the ingredients for the meatballs in a bowl, mix together
thoroughly. Form small meatballs. Moisten your hands frequently with cold
water to prevent the meat from sticking.
Drain juice from the tomatoes and reserve. Coarsely chop the tomatoes. Set
aside.
In soup pot, saute onion and garlic in oil until soft. Add the stock and
bring to a boil. Slowly add the meatballs and bring to a second boil; skim
if necessary. Reduce heat, add the tomatoes and their juice. Cover and
simmer 20 minutes. Add carrots and zucchini. Check for seasoning and salt
if necessary. Cover and continue cooking for 30 minutes.
16 oz Can whole tomatoes
1 md Onion; copped
2 Garlic cloves, minced
1 tb Oil
6 c Beef OR chicken stock
2 Carrots; sliced
2 Zucchini; sliced
1/2 ts Salt or to taste
GARNISH
Salsa
Sour Cream
Place all the ingredients for the meatballs in a bowl, mix together
thoroughly. Form small meatballs. Moisten your hands frequently with cold
water to prevent the meat from sticking.
Drain juice from the tomatoes and reserve. Coarsely chop the tomatoes. Set
aside.
In soup pot, saute onion and garlic in oil until soft. Add the stock and
bring to a boil. Slowly add the meatballs and bring to a second boil; skim
if necessary. Reduce heat, add the tomatoes and their juice. Cover and
simmer 20 minutes. Add carrots and zucchini. Check for seasoning and salt
if necessary. Cover and continue cooking for 30 minutes.
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