MEXICAN MEATBALL SOUP
Provided by Marcela Valladolid
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- In a heavy large pot, heat the vegetable oil over medium-high heat. Add the onions and cook until translucent, about 5 minutes. Cool slightly.
- In a medium bowl, mix together the onion, rice, cilantro, ground meat, 1 teaspoon salt, and 1 teaspoon pepper. Using wet hands, shape the meat mixture into 20 to 22 (1-inch) meatballs.
- Combine the carrots, serrano chile, potato, tomato paste, and vegetable stock in a saucepan and bring to a boil. Add the meatballs and zucchini and simmer on low heat until the meatballs are cooked through, about 20 minutes. Season the soup with salt and pepper, to taste.
SPANISH CHORIZO BALLS
A tasty Spanish twist on the classic Swedish meatballs, these half-pork, half-chorizo meatballs are rich and tasty at room temp, or you can serve them hot in a fondue pot. Either way, you're going to want to serve them alongside plenty of crusty bread to sop up all of the delicious citrus-spiked tomato gravy.
Provided by Greg Lofts
Categories Food & Cooking Appetizers
Time 45m
Yield Makes 36
Number Of Ingredients 11
Steps:
- Gently stir together chorizo and pork in a bowl to thoroughly combine. Scoop level tablespoons of pork mixture; gently form into balls with dampened hands (do not overwork, or meatballs may be tough); season meatballs with salt and pepper and set aside.
- Pulse onion and garlic in a food processor until minced. Add red peppers; pulse until minced. Add tomato sauce and orange juice; purée until smooth.
- Heat oil in a large straight-sided skillet over medium-high. When it shimmers, add meatballs in a single layer. Cook, turning a few times, until golden brown in places but not cooked through, about 5 minutes. Remove from skillet (do not wipe clean). Add tomato mixture to skillet; lightly season with salt and pepper.
- Bring to a boil, then reduce heat to medium-low and simmer until reduced slightly, about 5 minutes. Return meatballs and any accumulated juices to skillet. Continue simmering until meatballs are cooked through and tomato mixture has reduced to a thick gravy, about 10 minutes. Sprinkle with parsley and serve with toothpicks on the side. (Meatballs can be made ahead; let cool completely then refrigerate in an airtight container up to 3 days. Reheat in a small covered pot or saucepan over medium-low heat, stirring a few times, until gravy is simmering and meatballs are just warmed through, about 10 minutes.)
ALBONDIGAS SOUP (MEXICAN MEATBALL SOUP)
Steps:
- Make the soup base: Heat oil in large heavy-bottomed pot (5-qt) over medium heat. Add onion and cook until tender, about 5 minutes. Add the garlic and cook a minute more. Add stock, water, and tomato sauce. Bring to boil and reduce heat to simmer. Add carrots and string beans.
MEXICAN CHORIZO AND SWEET POTATO SOUP
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F. Toss the tortilla strips with 1 tablespoon vegetable oil on a baking sheet, spread in a single layer and bake until crisp and golden, 12 to 15 minutes. Season with salt and set aside. Meanwhile, heat the remaining 1 tablespoon vegetable oil in a large pot over medium-high heat. Add the chorizo and cumin and cook, breaking up the meat with a wooden spoon, until browned, about 4 minutes. Add the sweet potato, chicken broth, tomatoes and 1 cup water and bring to a boil. Reduce the heat to maintain a simmer and cook until the sweet potato is tender, 10 to 15 minutes. Stir in the spinach and lime juice and season with salt. Divide among bowls and top with the tortilla strips, cilantro and avocado.
- Photograph by Christopher Testani
Nutrition Facts : Calories 582, Fat 27 grams, SaturatedFat 5 grams, Cholesterol 101 milligrams, Sodium 840 milligrams, Carbohydrate 51 grams, Fiber 9 grams, Protein 36 grams
MEXICAN MEATBALL SOUP
I've had this recipe a long time and is a favorite. If you like hot, be sure to put out the hot sauce!
Provided by Bev I Am
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in heavy large pot over medium high heat.
- Add 1 3/4 cups onions, 2 garlic cloves and bay leaves; saute 5 minutes.
- Add broth, tomatoes with juices, salsa, and cilantro; bring to a boil.
- Cover and simmer 15 minutes.
- Meanwhile, combine ground beef, pork sausage, cornmeal, whole milk, egg, salt, pepper, cumin, remaining 1 cup onions, 2 garlic cloves and 1/4 cup cilantro in a medium bowl.
- Mix well.
- Shape meat mixture by generous tablespoonfuls into 1- 1 1/4" balls.
- Add rice and meat balls to soup and bring to a boil, stirring occasionall.
- Reduce heat, cover and simmer until rice and meatballs are tender.
- Stirring occasionally,about 20 minutes.
- Season with salt and pepper.
Nutrition Facts : Calories 468.8, Fat 21.3, SaturatedFat 5.7, Cholesterol 106.6, Sodium 3351.8, Carbohydrate 36.7, Fiber 4.1, Sugar 9.4, Protein 34.3
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