Fisty (badlittlevixen) wrote in le_pain_depice,

  • Location:
  • Mood:
  • Music:

Mexican Meatball Soup

My mom used to make this soup every few months, and I'd gobble it down. I don't know where she found the recipe, but I came across her tattered Xerox copy and decided on a whim to make it. I used canned jalapeños because I had none fresh (if using fresh, it calls for 2, seeded and ribbed, chopped). I also used the juice from the canned tomatoes because it seemed wasteful not to, and added a 1/2 cup of corn, because I like a lot of veggies. I'd probly use more zucchini next time, too. In fact, I'd double the recipe so as to have a lot on hand, but triple the meatballs portion. Maybe. Speaking of meatballs, it's easy to make 'em big, but no worries. I cut down the amount of breadcrumbs so they wouldn't overtake the flavor. After whipping this up (in a ridiculously short amount of time, it's so easy), I remembered how much I loved this and promptly consumed two bowls. I ate another two when I got off work. It's going fast!

1 T cooking oil
1 medium red onion, chopped
1 zucchini, cut in 1/2-inch dice
1 4oz can chopped jalapeños
2-1/4 tsp dried oregano (or 2 T chopped fresh)
1/2 tsp ground cumin
1 qt chicken stock
2 cp water
1 15oz can diced tomatoes with juices
1-3/4 tsp salt
3/4 tsp fresh ground black pepper
1/2 lb ground beef
2 cloves garlic, minced
2 T dry bread crumbs
1 beaten egg
1-1/2 cp corn kernels, fresh or frozen
1 T lime juice

1. In a large pot, heat the oil over med-low and saute the onions and half the jalapeños til onions are softened and translucent, about 5 min. Add the zucchini, 1-1/2 tsp dried oregano (if using), and 1/4 tsp cumin, and sauté until zucchini softens, about 3 min.

2. Add broth, tomatoes, 1-1/4 tsp of salt, and 1/2 tsp pepper, and bring to a simmer. Cook for 15 min.

3. In a medium bowl, combine the ground beef, garlic, remaining jalapeño, salt, pepper, oregano, cumin, the bread crumbs, and the beaten egg. Mix well and shape into 1-inch diameter balls, about 24.

4. Add meatballs and corn to the soup and simmer til meatballs are just done, about 5 min. Stir in the lime juice and the remaining fresh oregano if using.

Tags: beef, dinner, lunch, mexican, mom, soup, turkey
  • Post a new comment


    default userpic

    Your IP address will be recorded