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  • 10servings
  • 21minutes
  • 289calories

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Ingredients Jump to Instructions ↓

  1. Meatballs

  2. 2 pounds ground beef

  3. 1 egg

  4. 1/4 cup bread crumbs

  5. 1/2 cup uncooked white rice

  6. 1/4 teaspoon salt

  7. Soup 10 cups chicken broth

  8. 4 carrots, sliced

  9. 1/2 large onion, chopped

  10. 4 stalks celery, sliced

  11. 1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

  12. 1 (8 ounce) can tomato sauce

  13. 1 (7 ounce) can diced green chiles, drained

  14. 1 bunch cilantro leaves, chopped

  15. 1/2 teaspoon garlic powder

  16. 1 teaspoon dried oregano

  17. 2 teaspoons ground cumin

Instructions Jump to Ingredients ↑

  1. Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.

  2. Bring chicken broth to a boil over medium heat in a large kettle.

  3. Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.

  4. Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.

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