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Southwestern Meatball Soup

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Submitted by fil

YIELD

6 servings

PREP

30 min

COOK

50 min

READY

Ingredients

¾ 340.2
POUND G GROUND BEEF
¾ 340.2
POUND G GROUND PORK
79
CUP ML LONG GRAIN RICE
uncooked
1 1
EACH EACH EGGS
slightly beaten
1 5
TEASPOON ML OREGANO
dried
1 1
X X SALT AND BLACK PEPPER
to taste *
1 1
MEDIUM MEDIUM ONIONS
peeled and minced
1 1
CLOVE CLOVE GARLIC
crushed
2 3E+1
TABLESPOONS ML VEGETABLE OIL
½ 118
CUP ML TOMATO PASTE
10 2.4
CUPS L BEEF STOCK
½ 118
CUP ML 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 Arrow up button

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Nutrition Facts

Serving Size 190g (6.7 oz)
Amount per Serving
Calories 452 54% 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?
Trans-fat Free
 

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