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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

Ron's Mexican Meatball Soup Recipe

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This recipe for Ron's Mexican Meatball Soup is from Shirley's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Meatballs
3 or 4 lbs. lean hamburger meat
1 1/2 c. bread crumbs
2 eggs beaten
1 large can diced green chilies
1 c. chopped onions
1 tsp. ground oregano
1 tsp. ground cumin
2 tsp. chili powder
Salt & pepper to taste
Chopped cilantro


Soup base:
2 beef bouillon cubes
1 large can crushed tomatoes
1 can Ro-tel tomatoes (mild)
2 large cans Las Palmas red sauce
1 tsp. ground cumin
1 tsp. ground oregano
6 fresh roasted green chilies chopped
2 tbsp. chili powder
Sprinkled crushed red pepper (optional)
1 c. chopped green onion
2 c. chopped bell pepper
4 tbsp. chopped cilantro
1 can corn drained or roasted corn in pkg.
Directions:
Directions:
Mix ingredients for meatballs together and form into medium meatballs. Brown in skillet or bake in 350º oven until done. Dissolve 2 bouillon cubes in 2 c. hot water. In a stock pot bring 2 qts. water to boil, add dissolved bouillon cubes, drop meatballs a few at a time into boiling water add remaining ingredients. Place soup into a slow cooker let simmer 8-10 hours on low.
Personal Notes:
Personal Notes:
This soup is better if made 1 or 2 days early.

 

 

 

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