Mexican Meatball Soup

Ingredients:

2 tbsp olive oil
1 large onion chopped
1 garlic clove, minced
At least 4 cups of chicken stock or beef stock
1/2 cup tomato sauce
1/2 lb grean beans, cut into 1 inch pieces
4 carrots, sliced
3 potatoes, cut into 1 inch chunks
2 cheyotes, cut into chunks
1/2 lb ground beef
1/2 cup rice
1/2 onion, minced
1/4 cup fresh mint, chopped
1/4 cup flat leaf parsley, chopped
Salt and pepper, to taste
1 clove garlic, minced
1 egg
1 cup frozen peas
1 tbsp fresh oregano
1/2 cup fresh cilantro, chopped

Instructions:

Heat oil in a large 5 quart pot on medium heat. Add onion and cook until softened, about 5 minutes. Add the garlic and cook an minute or so more, until fragrant. Add broth and tomato sauce and bring to a boil. Reduce heat and simmer and add the green beans, carrots, potatoes, and cheyotes make sure that there is enough stock to cover, add more stock or water if needed.

Combine the rice and the meat in a large bowl. Add in the onion, mint, parsley, salt and pepper. Mix in the egg with your hands and form 1 inch meatballs. Add the meatballs to the soup one at a time and cook for at least 1/2 hour. Make sure that there enough stock again. Add the peas, oregano, and a dash of cayenne at the end of the half hour. Adjust seasonings and allow to cook for a couple additional minutes.

Garnish with cilantro and serve.

 

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