tex-mex meatball soup
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| 1 | onion |
| 1 | zucchini |
| 1/2 lb. | ground beef |
| 1 tsp | chili powder salt and pepper |
| 1 Tbsp | oil |
| 1/2 tsp | ground cumin |
| 1/2 tsp | oregano |
| 1 lb. | canned tomatoes |
| 1-1/3 cup | beef stock or broth |
| 1/8 tsp | hot pepper sauce |
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| chop onion. cut zucchini into 1 inch pieces. combine beef, chili powder, |
| salt and pepper into 1 inch balls. in dutch oven, heat oil over medium |
| heat. add meatballs and brown well - remove meatballs and lower heat. add |
| onion and zucchini. cover and cook 5 minutes. stir in cumin, oregano, |
| tomatoes with their juice stock, hot pepper sauce, salt and pepper. cover |
| and simmer for 15 minutes. add meatballs, heat thoroughly. * use 1 pound |
| ground beef if you like a lot of meat in your soup. debbie blakeslee |
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| servings: 1 |
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| (ID: 77815) Mirror: rec.food.recipes: Wed, Nov 19, 2003 |