Simmering soup...

Mexican Meatball Soup

Also known as Sopa de Albondigas and very popular in the Southwest. It actually tastes a little mediterranean with the mint in it. Different, but in a good way. Feel free to substitute the ground beef with ground turkey or add whatever vegetables you have on hand. Here’s my spin on it:

BROTH
2 TBSP canola oil
1 medium onion, diced
1 large clove of garlic, finely minced
1 carrot, peeled & chopped
1 small zucchini, chopped
1 (14 oz.) can fire roasted diced tomatoes
2 quarts of chicken stock
1 TBSP tomato paste
1 tsp. dried oregano
1 TBSP fresh cilantro, finely chopped
1 TBSP fresh mint, finelychopped
salt & pepper to taste
2/3 c. frozen corn

MEATBALLS
1 pound of extra lean ground beef (or ground turkey)
1 egg
1 tsp. dried oregano
1 TBSP fresh mint, minced
1/4 c. finely minced onion
salt & pepper to taste
1/3 c. uncooked white rice

Sauteeing the veggies...

Heat olive oil in a large saucepan over medium heat. Saute onion until soft, add garlic and tomato paste, cook for 1 minute. Add  chicken stock, tomatoes, zucchini, carrots, oregano, cilantro, salt and pepper. Bring to a boil, simmer covered 10 minutes. Add corn after 8 minutes.

While soup is simmering, make meatballs. Combine all meatball ingredients in a large bowl and mix well. Form 1″ meatballs (or smaller) and drop in to boiling broth. Simmer covered, over low heat for 30 minutes.

Makes 6-8 servings.

Meatballs waiting to be dropped into the broth...