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Southwestern Meatball Soup

 

34

Yield

6

servings

Prep

30

min

Cook

50

min

Ready

Trans-fat Free
 

Ingredients

¾ pound ground beef
¾ pound ground pork
cup long grain rice
uncooked
1 each eggs
slightly beaten
1 teaspoon oregano
dried
1 x salt and black pepper
to taste
*
1 medium onions
peeled and minced
1 clove garlic
crushed
2 tablespoons vegetable oil
½ cup tomato paste
10 cups beef stock
½ cup coriander
fresh, chopped
*

Directions

Can substitute parsley for coriander, if neccessary.

Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and ¼ teaspoon pepper (or to taste) in a large bowl.

Shape into small balls, about the size of golf balls.

Sauté onion and garlic in heated oil in a large kettle until tender.

Mix in tomato paste.

Add bouillon; season with salt and pepper.

Bring to a boil.

Add meatballs and reduce heat.

Cook slowly, covered, about 30 minutes, until meatballs are cooked.

Stir in coriander or parsley.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 45254% of calories from fat
 % Daily Value *
Total Fat 27g 42%
Saturated Fat 9g 46%
Trans Fat 0g
Cholesterol 135mg 45%
Sodium 2386mg 99%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 6%
Sugars g
Protein 66g
Vitamin A 8% Vitamin C 11%
Calcium 6% Iron 20%
* based on a 2,000 calorie diet How is this calculated?

 

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