I think this soup will convert meatball haters.
Ingredients (meatballs)
- 2 lbs. ground beef
- 1/4 cup long grain rice
- 1/2 diced white onion
- cilantro
- 1/4 cup breadcrumbs
- 1 diced chipotle pepper
- 2 eggs
- minced garlic
- cumin, garlic powder, onion powder, chipotle seasoning, oregano, salt & pepper
Ingredients: (soup broth & body)
- 5 large tomatoes, wedged
- 1/2 white onion, wedged
- 4 garlic cloves
- cilantro
- 2 cups veggie broth
- 2+ cups water
- 2 whole chipotle peppers
- garlic powder. onion powder, chipotle seasoning, salt & pepper
- 3-4 chopped carrots
- 2 chopped zucchinis
- 4-5 chopped potatoes
- 2 corn cobs in half
Directions:
- Start with making the meatballs. Add the ground beef, rice, diced onion, chopped cilantro, breadcrumbs, eggs, diced chipotle pepper, garlic and seasonings.
- Mix until all ingredients are combined. Start forming meatballs, about golf ball sized is what we are going for. You can also make more meatballs by just making slightly smaller ones. (They're so good, you may want more in there). Once formed place on a baking sheet and place in the fridge while you prep the soup and veggies.
- Blend together the wedged tomatoes, onion, garlic and 2 cups of water.
- In a large pot, add olive oil and heat. Once warm add in blended tomatoes and veggie broth.
- Bring to a boil while you precook the meatballs.
- Preheat oven to 350 degrees.
- Bake meatballs for 12 minutes on one side and then 3 minutes on the other side after flipping.
- Once meatballs are done and the broth is boiling, carefully add meatballs and carrots. Cover for 5 minutes. (Boiling)
- Then add in the zucchini, potatoes and corn. Some cilantro, a chipotle pepper and seasonings. Cover for 1 - 1 1/2 hours on low. Stir often.
- The soup is done one the veggies are tender.
- I like warming up tortillas to soak in the soup. Tortilla chips and Bolillo bread go really well too. YUM!
❤️🔥DAB❤️🔥
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