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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is a Mexican meatball soup with lots of healthy vegetables. It is good, and good for you. Ingredients:
2 lb. lean ground beef |
1/2 cups white long grain rice |
2 eggs |
1 tsp. salt |
1/4 tsp. garlic powder |
12 cups water |
3 pkgs. lipton onion soup mix |
4 beef bullion cubes |
1 can tomato sauce |
2 tsp. salt |
1/2 tsp. red pepper flakes |
1 tsp. garlic powder |
6 small potatoes, peeled, and halved |
3 ears corn (on the cob), cut into 4 pieces |
1/4 lb. green beans, cleaned and broken into 2 pieces |
1 large zucchini, cut in half (lengthwise) and cut into 2 lengths |
1 crown of broccoli, cut into bite size pieces |
1/2 small head cabbage, cut crosswise in 1 wide strips |
small bunch cilantro, minced |
Directions:
1. In a large Stockpot, pour in the 12 cups of water, onion soup mix, bullion cubes, tomato sauce, second amount of salt , red pepper flakes and second amount of garlic powder. Bring to a boil.
2. Meanwhile, in a medium bowl, combine ground beef, rice, eggs, first amount of salt and garlic powder; mix well.
3. Roll beef mixture into balls, about 2 in diameter.
4. When the contents in the pot are boiling, carefully drop the meatballs in, one at a time. do not stir or you will break up the balls.
5. Cook for 20 minutes. Add the potatoes and cook for 10 minutes more.
6. Stir in the remaining vegetables and cilantro and let cook for 15 minutes more.
7. Serve in large soup bowls with hot tortillas.
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