Lorena Harris
This Mexican meatball soup is a real treat on a winter day. Filling meatballs swim in a rich, clear broth that’s not too heavy, making for a delicious and hearty warm meal.
Ingredients For meatballs:
1 1b. lean ground beef
2 cloves garlic, minced
½ onion, finely chopped
½ c. long grain rice, uncooked (I use Basmati)
1 egg, beaten
¼ c. fresh mint, chopped
¼ c. fresh parsley, chopped
¼. c. fresh oregano, chopped (or about 1 Tbsp. dry oregano)
1 tsp. ground cumin
½ tsp. chili powder
Salt and pepper, to taste
Ingredients For soup:
½ onion, chopped
3 cloves garlic, minced
1 large carrot, chopped
2 medium potatoes, peeled and chopped into 1 inch cubes
2 Tbsp. olive oil
3 c. beef broth
3 c. water
14.5 oz. diced tomatoes
Salt and pepper, to taste
Juice from ½ lemon
Dash of cayenne pepper
Fresh cilantro or parsley for garnish
Preparation:
In a bowl, add all meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter. (30-35 meatballs) Place in fridge until ready to add to soup. In heavy-bottomed 5 qt. pot, heat olive oil to medium heat. Add onions and garlic and cook until onion is translucent, being careful not to burn garlic. Add chopped carrots and potatoes to pot and cook for about 3-5 minutes until you get a nice caramelization going. Add broth, water, can of tomatoes, and seasonings, bring to boil, then turn down heat and let simmer for about 5 minutes. Add meatballs to pot one at a time, slowly. Using a wooden spoon, slowly stir. Cover and let cook over low to medium heat for another 15 minutes or until meatballs are cooked through. Add lemon juice and herbs, taste and adjust for seasoning. Serve hot.
TIDBIT
Originally Oregano
Did you know that the taste of oregano varies by its origin? Mediterranean oregano is a member of the mint family that is grown in Greece, Italy, Spain, Turkey and Morocco. Mediterranean oregano has a robust, savory, peppery flavor that is ideal for use in Greek or Italian cuisines. These varieties of oregano are interchangeable. Mexican oregano, however, is a member of lemon verbena family that is native to Mexico and grows throughout Central and South America. Mexican oregano’s vibrant, citrusy tang and slight licorice flavor, make it better suited to Latin American and Tex-Mex cuisines. It should not be substituted for Mediterranean varieties due its considerable difference in taste.
