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Ingredients:
MEATBALLS
1 lb ground round
1/2 medium onion, minced
2 tbsp bread crumbs
1 tbsp fresh mint minced or 1 ts of dried, mint crushed
1 egg, slightly beaten
1/2 tsp salt
1 pinch cumin
2 tbsp raw rice
BROTH
16 oz can whole tomatoes
1 medium onion, copped
2 garlic cloves, minced
1 tbsp oil
6 cup beef or chicken stock
2 carrots, sliced
2 zucchini, sliced
1/2 tsp salt or to taste
GARNISH
1 salsa
1 sour cream
Instructions:
Place all the ingredients for the meatballs in a bowl, mix together
thoroughly. Form small meatballs. Moisten your hands frequently with
cold water to prevent the meat from sticking.
Drain juice from the tomatoes and reserve. Coarsely chop the
tomatoes. Set aside.
In soup pot, saute onion and garlic in oil until soft. Add the stock
and bring to a boil. Slowly add the meatballs and bring to a second
boil; skim if necessary. Reduce heat, add the tomatoes and their
juice. Cover and simmer 20 minutes. Add carrots and zucchini. Check
for seasoning and salt if necessary. Cover and continue cooking for
30 minutes.
Source: Calif. Culinary Academy-Mexican Cooking
Servings: 6
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. Andy Rooney
More information:
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Yahoo:
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Mexican Meatball Soup Recipe brought to you by Mexican Recipes To-Go
