Spicy Southwestern Meatball Soup
This soup is a little bit of work, but well worth it in the end. Garnish with lime wedges, sour cream, diced avocado, cilantro sprigs on top. Recipe was adopted and has been edited by me February 2005. This recipe is courtesy of Souther Home by Design.
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INGREDIENTS
Nutrition- 1
- 3tablespoons fine dry breadcrumbs
- 1 1⁄2teaspoons fajita seasoning mix
- 1⁄4teaspoon ground cumin
- 1⁄4teaspoon salt
- 1tablespoon chopped fresh cilantro
- 1
- 2tablespoons vegetable oil
- 1⁄2cup chopped onion
- 2
- 2
- 1
- 2
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- 3tablespoons tomato paste
- 1teaspoon minced and seeded chipotle pepper
- 1teaspoon adobo sauce
- 3 1⁄2cups chicken broth
- 1
- 1 1⁄2cups frozen corn kernels
- 1⁄4teaspoon kosher salt
- 2tablespoons chopped fresh cilantro
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DIRECTIONS
- Combine ground beef, breadcrumbs, fajita seasoning, cumin, salt, cilantro, and egg until well-combined. Shape mixture into 1-inch meatballs and arrange on a lightly greased baking sheet.
- Bake at 400°F for 12 to 15 minutes or until browned, turning occasionally.
- Sauté onion and carrot in hot oil in a Dutch oven for 4 to 5 minutes or until tender.
- Add zucchini, garlic, cumin, coriander, tomato paste, chipotle pepper, and adobo sauce; cook for 2 to 3 minutes, stirring constantly (Do not let garlic brown).
- Stir in meatballs, chicken broth, diced tomatoes, black beans, corn, and salt.
- Bring to a boil; reduce heat, and simmer, covered, 35 minutes.
- Stir in cilantro.
- Garnish as desired with lime wedges, sour cream, diced avocado, or cilantro sprigs and enjoy!
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