Tuesday, September 20, 2011

(Albondigas ) Mexican Meatball Soup

I totally ganked this one from The Hungry Health Nut
I've made this a half dozen times, and it is delicious!

Mexican Meatball Soup
1 package of pre-made meatballs (I used 15 meatballs - half a bag - and the meatballs were a little sparse, I'd use a full bag if you can!)
2 quarts beef or chicken broth (or a combination - I used beef)
1 can (28 ounces) crushed tomatoes
1 can (4.5 ounces) chopped mild green chiles, with liquid
1 cup diced sweet onion
2 teaspoons dried oregano, crushed
1/2 teaspoon ground cumin
1/2 teaspoon liquid hot pepper sauce, or more to taste
1/3 cup long-grain white rice
1 cup frozen corn kernels
1/4 chopped fresh cilantro (coriander) leaves
Salt and pepper to taste
For Garnish: fresh cilantro sprigs, crushed tortilla chips, shredded Mexican cheese blend
Preparation (The original article has how to prepare the meatballs from scratch, I'm assuming here that you're using pre-made ones):
Place beef or chicken stock, tomatoes, green chiles, onion, oregano, cumin, and hot pepper sauce in a large saucepan and bring to a boil. Add rice, cover, and simmer for 10 minutes. Carefully add meatballs to the broth and simmer an additional 10 to 15 minutes until meatballs are cooked through (or are heated up!). Add corn and cook until heated through. Taste and add salt and pepper, if needed. Stir in chopped cilantro leaves just before serving.

Garnish each bowl with crushed tortilla chips, a sprinkling of Mexican cheese blend, and a sprig of fresh cilantro. (Just use cilantro and low-fat sour cream to save calories!) Serve immediately.

Yield: about 8 to 10 servings

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