Ranchero Meatball Soup

Name: Ranchero Meatball Soup
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 serving(s)
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

(2)

Recipe by Irmgard

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

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READY IN: 1hr 15mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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 (19 ounce) can black beans, undrained
¹⁄₂

green bell peppers or 1/2 yellow bell pepper, coarsely chopped
1

small zucchini, sliced

DIRECTIONS

In a large saucepan, stir together the stock, tomatoes, 1 onion, garlic, chili powder and cumin; bring to a boil.
Reduce the heat and simmer, covered, for 30 minutes or until the flavours have blended.
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.
Stir the rice into the meat mixture.
With moistened hands, shape into 1-inch balls.
Add the meatballs and beans to the saucepan; bring to a boil.
Reduce the heat, cover and simmer for 15 minutes.
Add the pepper and zucchini; cover and simmer for 15 minutes more or until the meatballs are cooked through.
Taste and adjust the seasoning if necessary.

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