Mexican Meatball Soup

I think everyone could use a bit of comfort food. I made my favorite soup tonight for dinner. I’ll post the recipe below. It’s very easy to make, start to finish only 30 minutes. You probably have everything you need at home, but if not they are all easy to find ingredients. It feeds 6-8. You can freeze the rest if needed. #koodekereats

 

 

INGREDIENTS:

4 cups of water
1 32 oz carton of beef broth
1 cup stewed Mexican Tomatoes ( if you don’t have, use two chopped tomatoes.)
1 4oz can diced green chilies (optional, if you don’t have chop up a jalapeño and add. Be sure to omit the seeds, it’ll be too spicy)
1 lb ground beef
Salt & pepper to taste
2 Tbs Flour
1/2 tsp Garlic Powder (it’s ok if you don’t have it. Just be sure to use S&P in your flour mixture)
1 bunch of cilantro
2 zucchini diced
2 celery stalks diced
2 carrots diced
1/2 onion diced
1/2 C white rice

Condiments: lime, chips, Serrano or Jalapeño chilies, avocado, and remaining cilantro.

Add S & P, Garlic Powder, flour into a bowl, and mix. Roll ground beef into small meatballs and set aside.
Bring water + broth to boil.

Add to boiling broth:

Raw rolled meatballs
Onions
Can of stewed tomatoes
Diced green chilies
celery
Carrots
1/2 the bunch of cilantro finely chopped
Chopped tomatoes

Boil med/high heat for 10 minutes.

Then add rice, when rice is cooked add zucchini last. Add S&P to taste. Summer for 5 more minutes. Serve with chips, lime, avocado, chopped chilies, and cilantro. Enjoy!