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Texan Meat Ball Soup




Source of Recipe


Macklinda


List of Ingredients




Texan Meat Ball Soup

2/3 lb lean ground beef
1/2 cup cooked rice
2 onions, chopped
1 garlic clove, chopped
Salt and pepper
1 green bell pepper, trimmed and diced
1 zucchini, cut in 2 lengthwise and sliced
2 tbsp butter
5 cups vegetable broth
1 can (19 oz) tomatoes
1 can (19 oz) black beans, drained
2 tsp chili powder
1/2 tsp ground cumin
1/2 tsp ground coriander
2 bay leaves
Hot pepper sauce
Fresh coriander leaves
Sour cream
Grated cheddar cheese



Recipe



In bowl, mix beef, rice, 1 onion and garlic. Season to taste with salt and pepper. Shape mixture into small balls, frequently soaking your hands in water. Set aside

In large saucepan, sauté meat balls, remaining onion, green pepper and zucchini in butter for 7 to 8 minutes. Stir in broth, tomatoes and black beans. Bring to boil. Add chili powder and cumin and season to taste with salt, pepper and hot pepper sauce.

Reduce heat, cover and simmer for 45 minutes. Serve in soup bowls and garnish with fresh coriander and 1 tbsp sour cream. Top with cheddar cheese. Serve with nachos.

Serves 4 to 6