Mexican Meatball Soup

Mexican Meatball Soup
Photo by © Melanie Acevedo

Ingredients

  • 1 quart canned low-sodium chicken broth or homemade stock
  • 1 zucchini (about 1/2 pound), cut into 1/2-inch dice
  • 2 ½ tablespoons dry bread crumbs
  • 1 tablespoon cooking oil
  • 1 ¾ teaspoons salt
  • 1 ½ cups drained canned diced tomatoes (one 15-ounce can)
  • 1 cup fresh (cut from about 2 ears) or frozen corn kernels
  • + 10 more ingredients
    • 2 cups water
    • 2 jalapeño peppers, seeds and ribs removed, chopped
    • 2 cloves garlic, minced
    • ½ teaspoon ground cumin
    • 1 tablespoon lime juice
    • 1 egg, beaten to mix
    • 2 ¼ teaspoons dried oregano, or 2 tablespoons chopped fresh oregano
    • ½ pound ground beef
    • 1 small red onion, chopped
    • ¾ teaspoon fresh-ground black pepper

1. In a large pot, heat the oil over moderately low heat. Add the onion and half the jalapeños and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini,1 1/2 teaspoons of the dried oregano, if using, and 1/4 teaspoon of the cumin and cook, stirring, until...

View full recipe at My Recipes

Comments

Variations on Mexican Meatball Soup

  • Mexican Meatball Soup
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1/2 teaspoon ground cumin, divided
    • 3 flour tortillas, cut into 1- x 1/8-inch strips
    • +22 other ingredients
  • Mexican Meatball Soup
    • 1 (2-ounce) jar diced pimiento, drained
    • 3 cups shredded cabbage
    • 1 medium onion, chopped
    • 1 teaspoon hot sauce
    • Dash of pepper
    • +10 other ingredients


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