We Love God!

God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)

Where love is, God is.
Henry Drummond

Mexican Meatball Soup

0
(0)
CATEGORY CUISINE TAG YIELD
Eggs, Meats, Dairy Mexican Mexican 6 Servings

INGREDIENTS

1 lb Ground round
1/2 md Onion; minced
2 tb Bread crumbs
1 tb Fresh mint minced OR 1 ts of dried mint crushed
1 Egg; slightly beaten
1/2 ts Salt
pn Cumin
2 tb Raw rice
16 oz Can whole tomatoes
1 md Onion; copped
2 Garlic cloves, minced
1 tb Oil
6 c Beef OR chicken stock
2 Carrots; sliced
2 Zucchini; sliced
1/2 ts Salt or to taste
Salsa
Sour Cream

INSTRUCTIONS

MEATBALLS
BROTH
GARNISH
Place all the ingredients for the meatballs in a bowl, mix together
thoroughly.  Form small meatballs. Moisten your hands frequently with cold
water to prevent the meat from sticking.
Drain juice from the tomatoes and reserve.  Coarsely chop the tomatoes. Set
aside.
In soup pot, saute onion and garlic in oil until soft. Add the stock and
bring to a boil.  Slowly add the meatballs and bring to a second boil; skim
if necessary. Reduce heat, add the tomatoes and their juice. Cover and
simmer 20 minutes.  Add carrots and zucchini. Check for seasoning and salt
if necessary. Cover and continue cooking for 30 minutes.
Source: Calif. Culinary Academy-Mexican Cooking

A Message from our Provider:

“Sunsets – a gift from God”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?