Spicy Meatball Soup Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
FOR THE MEATBALLS
1 lbs: Extra-lean ground beef,
1 can: Yellow sweet corn, drained, divided use, 11 oz
1/3 cup: Hot salsa,
1/2 cup: Thinly sliced green onions with tops,
2 tbsp: Chopped fresh cilantro,
1 tsp: Salt,
1 tsp: Cumin,
1 tsp: Minced garlic,
1: Egg white,
FOR THE SOUP
1 can: Whole tomatoes, undrained, cut up, 28 oz
1 can: Dark or light red kidney beans, drained, 15 1/2 oz
1 cup: Beef broth,
2/3 cup: Hot salsa,
2 tbsp: Chopped fresh cilantro,
1 cup: Chopped green bell pepper,
1 tsp: Cumin,
1 tsp: Chili powder,
1/2 tsp: Minced garlic,
TOPPINGS (OPT
1/4 cup: Chopped fresh cilantro,
1/4 cup: Chopped green onions with tops,
1/4 cup: Dairy sour cream,
Directions:
In large bowl, combine ground beef, 1/2 cup of the corn and remaining
meatball ingredients; mix well. Shape into 1" balls; place on cookie
sheet. Refrigerate 30 minutes, or until set.
In 5-quart Dutch oven or stockpot, combine remaining corn and all soup
ingredients. Bring to a boil over high heat. Reduce heat to low;
carefully add uncooked meatballs. Simmer uncovered 45-60 minutes or
until flavors blend and meat is no longer pink. Garnish individual
servings with toppings as desired.
Source from luhu.jp
meatball ingredients; mix well. Shape into 1" balls; place on cookie
sheet. Refrigerate 30 minutes, or until set.
In 5-quart Dutch oven or stockpot, combine remaining corn and all soup
ingredients. Bring to a boil over high heat. Reduce heat to low;
carefully add uncooked meatballs. Simmer uncovered 45-60 minutes or
until flavors blend and meat is no longer pink. Garnish individual
servings with toppings as desired.
Source from luhu.jp
Tags
Soups