INGREDIENTS: (Meatballs)
1 1/2 Lbs. ground beef (10% to 15% fat)
3/4 teas. salt
1 teas. pepper
1/2 teas. garlic powder ( or 1 clove garlic, crushed)
1/2 teas. onion powder
1/2 tbsp. Dried Mexican whole oregano ( then crushed )
2 big tbsp. corn starch or dry masa
Combine all ingredients, mix well, roll into balls and set aside. Makes about 25 to 30 1″ to 3/4″ meatballs.
INGREDIENTS: (Soup)
6 cups beef broth ( use can use bullion if you don’t have broth )
3 cups chicken broth ( bullion is fine )
2 carrots ( sliced)
2 celery stalks ( sliced )
1 onion ( 3/4″ dice )
3 tomatoes ( 3/4″ dice )
1 poblano Chile ( roasted and peeled )
3 bay leaves ( dry )
1 teas. dark chili powder
1 teas. light chili powder
3/4 teas. cumin
meatballs
METHOD:
In a large soup pan bring beef and chicken stock to a boil. Add carrot, celery, onion, light and dark chili powders, bay leaves and cumin. Boil for 15 minutes.
Add meatballs, diced tomatoes and poblano chile and boil for 15 more minutes. Bring down to a simmer. Let simmer for 30 minutes or until meatballs are tender.
Serves 8
Optional garnishes: avocado slices, tortilla chips, cilantro
For great high quality cookware and more, check out my website at [url removed as per terms of service - you may not link to any commercial ventures you directly receive compensation for]
1 1/2 Lbs. ground beef (10% to 15% fat)
3/4 teas. salt
1 teas. pepper
1/2 teas. garlic powder ( or 1 clove garlic, crushed)
1/2 teas. onion powder
1/2 tbsp. Dried Mexican whole oregano ( then crushed )
2 big tbsp. corn starch or dry masa
Combine all ingredients, mix well, roll into balls and set aside. Makes about 25 to 30 1″ to 3/4″ meatballs.
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INGREDIENTS: (Soup)
6 cups beef broth ( use can use bullion if you don’t have broth )
3 cups chicken broth ( bullion is fine )
2 carrots ( sliced)
2 celery stalks ( sliced )
1 onion ( 3/4″ dice )
3 tomatoes ( 3/4″ dice )
1 poblano Chile ( roasted and peeled )
3 bay leaves ( dry )
1 teas. dark chili powder
1 teas. light chili powder
3/4 teas. cumin
meatballs
METHOD:
In a large soup pan bring beef and chicken stock to a boil. Add carrot, celery, onion, light and dark chili powders, bay leaves and cumin. Boil for 15 minutes.
Add meatballs, diced tomatoes and poblano chile and boil for 15 more minutes. Bring down to a simmer. Let simmer for 30 minutes or until meatballs are tender.
Serves 8
Optional garnishes: avocado slices, tortilla chips, cilantro
For great high quality cookware and more, check out my website at [url removed as per terms of service - you may not link to any commercial ventures you directly receive compensation for]
