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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006. Ingredients:
2 large yellow onions, diced |
1 -2 tablespoon vegetable oil |
1 (14 ounce) can tomatoes |
4 -5 green chili peppers, roasted, peeled, seeded and chopped |
1 -1 1/2 quart beef stock |
1/4 teaspoon cumin |
salt |
pepper |
3 corn tortillas |
1 lb lean ground beef |
1 egg, beaten |
2 garlic cloves, minced |
fresh cilantro (to garnish) |
Directions:
1. In a large pot, warm the oil and saute onions over medium low heat.
2. Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
3. Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
4. Cut the tortillas into fine silvers and mince.
5. In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
6. Shape into tiny meatballs and drop into the pot of soup.
7. Continue to cook on medium low until meatballs float to the top.
8. Serve in individual bowls garnished with fresh cilantro.
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