Mexican Meatball Soup
|Zucchini||2 , coarsely chopped|
|Celery stalks||3 , coarsely chopped|
|Beef stock||2 1⁄2 Cup (40 tbs)|
|Whole plum tomatoes canned||14 1⁄2 Ounce, coarsely chopped (with juices)|
|Tomato paste||2 Tablespoon|
|Yellow onion||1 , chopped|
|Minced fresh oregano||4 1⁄2 Teaspoon|
|Chili powder||1 Teaspoon|
|Salt||1 1⁄2 Teaspoon (use more to tatse)|
|Ground beef||1 Pound|
|Egg||1 , lightly beaten|
|Fresh bread crumbs||1⁄4 Cup (4 tbs)|
|Freshly ground pepper||1 Teaspoon|
Make the soup base
In a large saucepan over medium heat, combine the zucchini, celery, stock, tomatoes and their juices, tomato paste, all but 2 Tbs. of the onion, 1/2 tsp. of the oregano, the chili powder and 1 cup water. Bring to a boil, reduce the heat to low and simmer, uncovered, until the vegetables are soft and the flavors are blended, about 30 minutes. Season with salt.
Prepare the meatballs
Meanwhile, in a bowl, combine the ground beef, egg, bread crumbs, the remaining 2 Tbs. onion, the remaining 4 tsp. oregano, the 1 1/2 tsp. salt and the pepper. Mix gently with your hands, then shape into balls about 1 inch in diameter. Set aside.
Finish the soup
When the soup base is ready, using a large spoon, gently slide the meatballs into the simmering stock. Cook until opaque throughout, 7 to 9 minutes. Ladle the soup into soup bowls and serve. Serves 4.