Ranchero Meatball Soup

A wonderful main course soup with a southwest flavour. Serve with warm corn bread or fresh rolls.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 4  cups  beef stock
• 1 (19 ounce) can stewed tomatoes, undrained
• 2  small onions, chopped
• 1  clove garlic, minced
• 1  teaspoon chili powder
• 1⁄2 teaspoon cumin
• 1  cup cooked rice
• 1  egg
• 1  teaspoon dried oregano
• 1⁄2 teaspoon salt
• 1  lb ground beef
• 1 (19 ounce) can red kidney beans or 1 (19 ounce) can black beans, undrained
• 1⁄2 green bell peppers or 1⁄2 yellow bell pepper, coarsely chopped
• 1  small zucchini, sliced

Directions

1. In a large saucepan, stir together the stock, tomatoes, 1 onion, garlic, chili powder and cumin; bring to a boil.
2. Reduce the heat and simmer, covered, for 30 minutes or until the flavours have blended.
3. Meanwhile, in a large bowl, beat together the egg, remaining onion, oregano and salt; mix in the beef, breaking up large pieces with a spoon.
4. Stir the rice into the meat mixture.
5. With moistened hands, shape into 1-inch balls.
6. Add the meatballs and beans to the saucepan; bring to a boil.
7. Reduce the heat, cover and simmer for 15 minutes.
8. Add the pepper and zucchini; cover and simmer for 15 minutes more or until the meatballs are cooked through.
9. Taste and adjust the seasoning if necessary.