A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006.
- 2 large yellow onions, diced
- 1 -2 tablespoon vegetable oil
- 1 (14 ounce) can tomatoes
- 4 -5 green chili peppers, roasted, peeled, seeded and chopped
- 1 -1 1⁄2 quart beef stock
- 1⁄4 teaspoon cumin
- 3 corn tortillas
- 1 lb lean ground beef
- 1 egg, beaten
- 2 garlic cloves, minced
- fresh cilantro (to garnish)
- In a large pot, warm the oil and saute onions over medium low heat.
- Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
- Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
- Cut the tortillas into fine silvers and mince.
- In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
- Shape into tiny meatballs and drop into the pot of soup.
- Continue to cook on medium low until meatballs float to the top.
- Serve in individual bowls garnished with fresh cilantro.