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Author Message
DianeHaught
Post subject: Mexican Tortilla Meatball Soup  PostPosted: Feb 20, 2009 - 07:52 AM





Sergeant
Mexican Tortilla Meatball Soup


Cook Time: 45 min
Level: Easy
Yield: 8 servings

Times:
Prep: 30 min
Inactive Prep
--
Cook: 45 min
Total: 1 hr 15 min



Ingredients:

1 1/2 pounds lean ground beef
3 tablespoons chopped cilantro
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon hot sauce
Salt and pepper to taste
2 medium onions, chopped (about 2 cups)
4 garlic cloves, minced
4 tablespoons vegetable oil
2 (4-ounce) can green chilies, chopped
2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice
8 cups chicken stock
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon hot sauce or to taste
1/2 cup all-purpose flour
1 cup chicken stock
Salt and pepper to taste


Garnish:
Chopped cilantro
Fried tortilla strips
Avocado cubes
Sour cream
Pickled Jalapeno
Monterey Jack cheese


Directions:

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

Hug
Diane

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