Recipe by DebbiF
I got this out of a Sara Moulton cookbook. I have made this several times especially in the winter when soup is my favorite way to warm up.
Top Review by beckas
This soup had great flavor. I followed the recipe exactly except that I substituted 2 TBS corn starch for the flour. The only thing that I think that could be improved is that the meatballs turned out to be a bit firmer than we like. I think that could be changed by either simmering them for a longer period of time or by adding some bread crumbs to the meat mixture. Regardless, this was delicious and I will make it again.
- 1 1⁄2 lbs lean ground beef
- 3 tablespoons chopped cilantro
- 1 tablespoon minced garlic
- 2 teaspoons fresh lime juice
- 1 teaspoon ground cumin
- 1 teaspoon hot sauce
- salt and pepper
- 2 medium onions, chopped (about 2 cups)
- 4 cloves garlic, minced
- 4 tablespoons vegetable oil
- 2 (4 ounce) cans green chilies, chopped
- 2 (15 ounce) cans Italian-style stewed tomatoes, chopped,reserving the juice
- 8 cups chicken stock
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon hot sauce, to taste
- 1⁄2 cup all-purpose flour
- 1 cup chicken stock
- salt and pepper
Directions See How It's Made
- Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
- Form into 1-ounce balls.
- Heat oil in skillet over moderate heat.
- Cook until brown on all sides, about 5 minutes.
- Soup: In a large soup pot, heat 2 tablespoon vegetable oil.
- Add onions and garlic and cook for 5 minutes over low heat until translucent.
- Add chiles and cook 2 minutes.
- Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce.
- Simmer for 15 to 20 minutes.
- In a small bowl, combine flour and chicken stock.
- Whisk into soup.
- Bring back to a boil.
- Reduce heat and simmer for 5 minutes.
- Add meat balls and simmer an additional 5 minutes.
- Serve soup topped with sour cream, monterey jack cheese or fried tortilla strips.