| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
Mexican |
Cklive15 |
1 |
servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 3 |
tb |
Chopped cilantro |
| 1 |
tb |
Minced garlic |
| 2 |
ts |
Fresh lime juice |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Hot sauce |
|
|
Salt and pepper to taste |
| 2 |
md |
Onions; chopped (about 2 |
|
|
; cups) |
| 4 |
|
Garlic cloves; minced |
| 4 |
tb |
Vegetable oil |
| 2 |
cn |
Green chilies; chopped (4-ounce) |
| 2 |
cn |
Italian-style stewed tomatoes; chopped, reserving |
|
|
; the juice |
|
|
; (15-ounce) |
| 8 |
c |
Chicken stock |
| 1 |
tb |
Chili powder |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Hot sauce or to taste |
| 1/2 |
c |
All-purpose flour |
| 1 |
c |
Chicken stock |
|
|
Salt and pepper to taste |
|
|
Chopped cilantro |
|
|
Fried tortilla strips |
|
|
Avocado cubes |
|
|
Sour cream |
|
|
Pickled Jalapeno |
|
|
Monterey Jack cheese |
INSTRUCTIONS
GARNISH
Meatballs:
Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot
sauce and salt and pepper. Form into 1-ounce balls.
Heat oil in skillet over moderate heat. Cook until brown on all sides,
about 5 minutes.
Soup: In a large soup pot, heat 2 tablespoon vegetable oil. Add onions and
garlic and cook for 5 minutes over low heat until translucent.
Add chiles and cook 2 minutes. Add tomatoes and their juice, chicken stock,
chili powder, cumin, and hot sauce. Simmer for 15 to 20 minutes.
In a small bowl, combine flour and chicken stock. Whisk into soup. Bring
back to a boil. Reduce heat and simmer for 5 minutes. Add meat balls and
simmer an additional 5 minutes.
Serve soup with garnishes.
Yield: 8 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9268
Converted by MM_Buster v2.0l.
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