You are here

Healthy Meatball Soup

Mexican.Chef's picture
  Lean ground beef 1⁄2 Pound
  All purpose flour 1⁄4 Cup (4 tbs), unsifted
  Eggs 2
  Canned chicken broth 47 Ounce (1 Large Can, Regular Strength)
  Condensed consomme 32 Ounce (3 Cans, 10 1/2 Ounce Each)
  Oregano leaves 1 Teaspoon
  Onions 2 Medium, chopped
  Dried ancho chili/1 small, dry, whole hot red chili, seeded 1 Large, seeded and crumbled (Whole Pasilla Chili)
  Carrots 6 , thinly sliced
  Rice 1⁄4 Cup (4 tbs)
  Chopped fresh coriander 1⁄3 Cup (5.33 tbs) (Cilantro)
  Spinach 3⁄4 Pound
  Limes 3 , cut into wedges

Combine beef, flour, eggs, and 1/2 cup of the broth.
In an 8-quart kettle bring remaining broth, consomme, oregano, onions, and chile to boil; reduce heat to low.
Quickly shape meat mixture into balls about 1 1/2 inches in diameter; as shaped, drop into stock.
Simmer meatballs, uncovered, for 5 minutes, then spoon off any fat and foam from surface.
Add carrots, rice, and coriander.
Simmer, uncovered, for 20 minutes or until carrots and rice are tender to bite.
Meanwhile, discard spinach stems; wash leaves well, then cut crosswise into thin shreds.
Add spinach to stock and cook, uncovered, 5 minutes longer.
Ladle into wide soup plates or bowls.
Pass lime to squeeze over all.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.1 (14 votes)