Ranchero Meatball Soup
|Beef stock||4 Cup (64 tbs)|
|Canned tomatoes||19 Ounce, undrained (1 can)|
|Onions||2 Small, chopped|
|Garlic||1 Clove (5 gm), minced|
|Chili powder||1 Teaspoon|
|Long grain rice||1⁄3 Cup (5.33 tbs)|
|Dried oregano||1 Teaspoon|
|Ground beef||1 Pound|
|Canned kidney beans||19 Ounce, undrained (540 ml, 1 can)|
|Sweet green pepper/Yellow pepper||1⁄2 , coarsely chopped|
|Zucchini||1 Small, sliced|
In large saucepan, stir together stock, tomatoes, 1 of the onions, garlic, chili powder and cumin; bring to boil. Reduce heat and simmer, covered, for about 30 minutes or until flavors have blended.
Meanwhile, in small bowl, soak rice in enough hot water to cover for 15 minutes.
In large bowl, beat together egg, remaining onion, oregano and salt; mix in beef, breaking up with spoon. Drain rice; stir into beef mixture to make moist mixture. With moistened hands, shape into 1-inch (2.5 cm) balls.
Add meatballs and beans to saucepan; bring to boil. Reduce heat, cover and simmer for 15 minutes. Add green pepper and zucchini; cover and simmer for about 10 minutes or until meatballs are no longer pink inside. Taste and adjust seasoning if necessary.