Fiesta Meatball Soup
From sosousme 14 years agoIngredients
- For the meatballs shopping list
- 1/2 pound lean ground beef shopping list
- 1/4 cup bread crumbs shopping list
- 1/4 cup finely chopped onion shopping list
- 2 tablespoons finely chopped cilantro shopping list
- 1 clove garlic shopping list
- 1/2 tablespoon finely minced jalapeno, or to taste shopping list
- 1 egg shopping list
- salt and pepper, to taste shopping list
- For the Soup shopping list
- 1 cup chopped onion shopping list
- 1 cup frozen corn shopping list
- 1/2 cup seeded and chopped green bell pepper shopping list
- 1/2 cup seed and chopped red bell pepper shopping list
- 1 jalapeno, seeded and minced shopping list
- 1 - 2 cans small red beans, or black beans, or combo, drained and rinsed shopping list
- 1 can Mexican-style stewed tomatoes with juice, tomatoes coarsely chopped shopping list
- 1 quart chicken stock, preferably homemade, or low-sodium shopping list
- 2 cups water shopping list
- 2 cups cooked rice (white or brown) shopping list
- 1/2 teaspoon salt shopping list
- Additional chopped cilantro, if desired shopping list
How to make it
- Combine the meatball ingredients in a bowl. Using your hands, mix well. Make small (about 1/2 inch) meatballs. Set-aside.
- If using a crock-pot, combine all the ingredients,except the meatballs and rice. Mix well. (Keep the meatballs and rice in the refrigerator until you are ready to add them. They work best if you can take them out at least 1/2 hour before you need to add them to the soup) Cook on low heat about 8 hours or high heat about 4. If cooking on low, turn to high and drop in the meatballs. Cook about another hour, or until the meatballs are cooked through. Stir in the cooked rice and cook until heated through.
- If cooking on top of the stove: In a large soup pan, combine all the ingredients except the meatballs and rice. Bring to a boil; reduce heat and simmer for about an hour; add the meatballs, cook about 15 minutes then add the rice. Cook until heated through.
- Taste and adjust seasonings. Serve in warm bowls; top with chopped cilantro, if desired.
- These are good with corn muffins or warmed corn or flour tortillas.
- Per Serving: 221 Calories; 8g Fat (3g Sat, 3g Mono, trace Poly); 14g Protein; 26g Carbohydrate; 3g Dietary Fiber; 48mg Cholesterol; 387mg Sodium.
People Who Like This Dish 4
- notyourmomma South St. Petersburg, FL
- cuzpat Sikeston, Mo
- crazeecndn Edmonton, CA
- lanabade Goshen, NJ
- sosousme Santa Rosa, CA
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