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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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The wonderful spicy Meatball Soup form Senoran Mexican Cuisine. Ingredients:
1 pound ground beef |
1/2 pound ground pork |
1/4 cup yellow cornmeal or soft corn tortilla crumbs |
1/2 cup onion; minced |
1/2 teaspoon garlic clove; minced |
1/2 teaspoon salt |
1/2 teaspoon fine ground black pepper |
1/2 teaspoon dried crushed basil leaves |
1 each egg; beaten |
12 cups stock, beef |
4 cups diced tomatoes with juice; or diced canned tomatoes |
1/4 cup jalapeños en escabèche; seeded and diced |
3/4 cup onion; finely chopped |
1-1/2 teaspoons dried crushed basil leaves |
1-1/2 teaspoons dried crushed mexican oregano leaves |
1/2 teaspoon tapatío salsa picante; or tabasco hot sauce |
2 teaspoons salt |
1/2 teaspoon cracked black pepper |
1/2 cup long-grain white rice |
1/2 cup cilantro; chopped |
4 cups water |
Directions:
1. Mix together using you hands, the ground beef and pork. Mix in the cornmeal or tortilla crumbs, onions, garlic, basil, salt and black pepper. Lastly, mix in the beaten egg.
2. Divide the meat mixture into four parts and the each part into four smaller parts. Roll 16 meatballs; 2 meatballs for each of 8 servings. Set finished meatball aside.
3. Put the stock into the soup pot. Add the diced tomatoes with juice, the diced Jalapeno chiles*, chopped onion, basil, oregano, Tapatío Hot Sauce, salt and black pepper.
4. Bring broth to a boil. Reduce heat to a simmer. Add the meatballs, rice and cover simmering for about 20 minutes until the meatballs are cooked and no longer pink in the center. Add the chopped cilantro about three minutes before the soup has finished cooking.
5. *Note: This much chile makes a spicy soup, use an amount comparable to your taste. The hotness of chiles also varies.
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