Directions for: Texan Meat Ball Soup
Ingredients
lb(s) (300 g) lean ground beef
cup (125 mL) cooked rice
2 onions, chopped
1 clove garlic clove, chopped
1 green bell pepper, trimmed and diced
1 zucchini, cut in 2 lengthwise and sliced
2 Tbsp (30 mL) butter
5 cup (1.25 L) vegetable broth
1 can (19 oz/540 mL) tomatoes
1 can (19 oz/540 mL) black beans, drained
2 tsp (10 mL) chili powder
tsp (2 mL) ground cumin
tsp (2 mL) ground coriander
2 bay leaves
Hot pepper sauce
Fresh coriander leaves
Sour cream
Grated Canadian Marble Cheddar cheese
Salt and pepper
Directions
1. in bowl, mix beef, rice, 1 onion and garlic. Season to taste with salt and pepper. Shape mixture into small balls, frequently soaking your hands in water. Set aside.
2. in large saucepan, saut meat balls, remaining onion, green pepper and zucchini in butter for 7 to 8 minutes. Stir in broth, tomatoes and black beans.
3. Bring to a boil.
4. Add chili powder and cumin and season to taste with salt, pepper and hot pepper sauce. Reduce heat, cover and simmer for 45 minutes.
5. Serve in soup bowls and garnish with fresh coriander and 1tbsp (15 mL) sour cream. Top with Marble Cheddar cheese. Serve with nachos.
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