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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This is a soup I used to make every Halloween. I'd put it into the crock-pot in the morning so I could feed the kids a good meal before they went out to Trick or Treat and scarf on chocolate and candy corn. After we would enjoy it with our neighbors while the kids counted and traded their treasures. Ingredients:
for the meatballs |
1/2 pound lean ground beef |
1/4 cup bread crumbs |
1/4 cup finely chopped onion |
2 tablespoons finely chopped cilantro |
1 clove garlic |
1/2 tablespoon finely minced jalapeno, or to taste |
1 egg |
salt and pepper, to taste |
for the soup |
1 cup chopped onion |
1 cup frozen corn |
1/2 cup seeded and chopped green bell pepper |
1/2 cup seed and chopped red bell pepper |
1 jalapeno, seeded and minced |
1 - 2 cans small red beans, or black beans, or combo, drained and rinsed |
1 can mexican-style stewed tomatoes with juice, tomatoes coarsely chopped |
1 quart chicken stock, preferably homemade, or low-sodium |
2 cups water |
2 cups cooked rice (white or brown) |
1/2 teaspoon salt |
additional chopped cilantro, if desired |
Directions:
1. Combine the meatball ingredients in a bowl. Using your hands, mix well. Make small (about 1/2 inch) meatballs. Set-aside.
2. If using a crock-pot, combine all the ingredients,except the meatballs and rice. Mix well. (Keep the meatballs and rice in the refrigerator until you are ready to add them. They work best if you can take them out at least 1/2 hour before you need to add them to the soup) Cook on low heat about 8 hours or high heat about 4. If cooking on low, turn to high and drop in the meatballs. Cook about another hour, or until the meatballs are cooked through. Stir in the cooked rice and cook until heated through.
3. If cooking on top of the stove: In a large soup pan, combine all the ingredients except the meatballs and rice. Bring to a boil; reduce heat and simmer for about an hour; add the meatballs, cook about 15 minutes then add the rice. Cook until heated through.
4. Taste and adjust seasonings. Serve in warm bowls; top with chopped cilantro, if desired.
5. These are good with corn muffins or warmed corn or flour tortillas.
6. Per Serving: 221 Calories; 8g Fat (3g Sat, 3g Mono, trace Poly); 14g Protein; 26g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 387mg Sodium.
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