Healthy Meatball Soup
|Lean ground beef||1⁄2 Pound|
|All purpose flour||1⁄4 Cup (4 tbs), unsifted|
|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)|
|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.