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Mexican Meatball Soup

Diet.Chef's picture
Ingredients
  Beaten egg 1
  Chopped onion 1⁄2 Cup (8 tbs)
  Cornmeal 1⁄4 Cup (4 tbs)
  Canned green chili peppers 4 Ounce, rinsed, seeded, and chopped (1 Can)
  Garlic 1 Clove (5 gm), minced
  Salt 3⁄4 Teaspoon
  Dried oregano 1⁄4 Teaspoon, crushed
  Pepper 1⁄8 Teaspoon
  Lean ground beef 1 Pound
  Water 3 Cup (48 tbs)
  Canned tomatoes 16 Ounce, cut up (1 Can)
  Tomato sauce 8 Ounce (1 Can)
  Chopped onion 1⁄3 Cup (5.33 tbs)
  Sugar 1 Tablespoon
  Salt 1 1⁄2 Teaspoon
  Chili powder 1 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
Directions

In bowl combine egg, 1/2 cup chopped onion, cornmeal, half the chopped chili peppers, 1 clove garlic, the 3/4 teaspoon salt, 1/4 teaspoon oregano, and the 1/8 tea spoon pepper; add ground beef.
Mix well.
Using 1 rounded teaspoonful per meat ball, shape mixture into 48 meatballs; set aside.
In large saucepan or Dutch oven combine water, undrained tomatoes, tomato sauce, 1/3 cup onion, 1 clove garlic, sugar, 1 1/2 teaspoons salt, chili powder, 1/4 teaspoon pepper, 1/4 teaspoon oregano, and the remaining chili peppers.
Bring to boiling.
Add meatballs.
Return to boiling.
Cover; reduce heat and simmer 30 minutes.

Recipe Summary

Cuisine: 
Mexican
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Beef

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