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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 50 |
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mexican meatball soup...fantastic!! Ingredients:
2 tablespoons olive oil |
1 large onion, chopped |
2 garlic cloves, minced |
2 (4 ounce) cans el pato salsa fresca or 2 (4 ounce) cans tomato sauce |
1 (14 1/2 ounce) can diced tomatoes |
6 cups chicken broth |
3 celery ribs, cut in chunks |
1 cup zucchini, chopped |
1/2 lb string bean |
2 (4 ounce) cans diced green chilies |
1 jalapeno |
3 bay leaves |
2 lbs ground beef |
1/2 cup raw white rice |
1/4 cup mint leaf |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 egg |
Directions:
1. Heat oil in a heavy saucepan over medium heat.
2. Add onion and minced garlic and sauté until tender, about 5 minutes.
3. Add pato sauce (or tomato sauce if you cant find el pato), diced tomatos and broth. Bring to a low boil and add bay leaves, celery, string beans, green chilies and jalepeno.
4. To prepare meatballs mix rice into meat, adding mint leaves salt and pepper.
5. last add the egg, combine well.
6. Form meat into 1 inch balls & lightly brown in a skillet to lock in juices.
7. Return soup to a gentle simmer and add meatballs & zucchini.
8. Cover and simmer for 1/2 hour.
9. Add pinches of oregano and salt and pepper if needed.
10. Garnish with cilantro & lemon juice.
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