Mexican Meatball Soup Recipe
Ingredients
| Egg | 1 , beaten | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Cornmeal | 1/4 Cup (16 tbs) | |
| 1 4-ounce can green chili peppers, rinsed, seeded, and chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Salt | 3/4 Teaspoon | |
| Dried oregano | 1/4 Teaspoon, crushed | |
| Pepper | 1/8 Teaspoon | |
| Lean ground beef | 1 pound | |
| Water | 3 Cup (16 tbs) | |
| 1 16-ounce can tomatoes, cut up | ||
| Tomato sauce | 1 8 Ounce | |
| Onion | 1/3 Cup (16 tbs), chopped | |
| Sugar | 1 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| Chili powder | 1 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
Directions
In bowl combine egg, 1/2 cup chopped onion, cornmeal, half the chopped chili peppers, 1 clove garlic, the 3/4 teaspoon salt, 1/4 teaspoon oregano, and the 1/8 tea spoon pepper; add ground beef.
Mix well.
Using 1 rounded teaspoonful per meat ball, shape mixture into 48 meatballs; set aside.
In large saucepan or Dutch oven combine water, undrained tomatoes, tomato sauce, 1/3 cup onion, 1 clove garlic, sugar, 1 1/2 teaspoons salt, chili powder, 1/4 teaspoon pepper, 1/4 teaspoon oregano, and the remaining chili peppers.
Bring to boiling.
Add meatballs.
Return to boiling.
Cover; reduce heat and simmer 30 minutes.
Mix well.
Using 1 rounded teaspoonful per meat ball, shape mixture into 48 meatballs; set aside.
In large saucepan or Dutch oven combine water, undrained tomatoes, tomato sauce, 1/3 cup onion, 1 clove garlic, sugar, 1 1/2 teaspoons salt, chili powder, 1/4 teaspoon pepper, 1/4 teaspoon oregano, and the remaining chili peppers.
Bring to boiling.
Add meatballs.
Return to boiling.
Cover; reduce heat and simmer 30 minutes.
Chef
