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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This spicy Mexican soup recipe came from a Los Angeles area newspaper some 30 years ago. Ingredients:
1 lb ground beef |
1/2 onion, chopped |
1/2 teaspoon fresh mint, chopped |
1 egg |
3 tablespoons rice (uncooked) |
1/4 teaspoon cumin |
1/4 teaspoon pepper |
1 pinch oregano |
1/4 teaspoon garlic powder |
1 teaspoon salt |
1 1/2 onions, chopped |
1 small bell pepper, chopped |
3 stalks celery, sliced (including leaves) |
2 carrots, sliced |
8 cups water |
1 (14 ounce) can chicken broth |
1 (8 ounce) can tomato sauce |
1/4 teaspoon pepper |
1/4 teaspoon garlic powder |
2 bay leaves |
1 tablespoon salt |
1/4 cup rice (uncooked) |
1 tablespoon fresh cilantro, chopped |
1 medium zucchini, sliced |
Directions:
1. Mix together all the ingredients for the meatballs.
2. Note: Although brown rice can be substituted for white rice, cooking times need to be longer.
3. Form into small meatballs and set aside.
4. Note: I use my two tablespoon Pampered Chef scoop to form uniform meatballs.
5. In a large pot, combine all soup ingredients except zucchini and cilantro.
6. Bring to a boil.
7. Add meatballs slowly so stock remains boiling and meatballs do not stick together.
8. Lower heat and simmer for 30 minutes, or until your rice is done.
9. Add sliced zucchini and cilantro, simmering just until zucchini is tender.
10. We like to eat this as a complete meal with a fresh loaf of bread.
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