Mexican Meatball Soup
I had some homemade beef broth leftover from a previous meal and my entire family was sick, so I thought it would be a great idea to try out a new soup. I think it turned out great – not too spicy, but just enough to give the soup a nice flavor.
Ingredients For Meatballs:
1 lb ground beef
1 tablespoon ground flaxseed plus 3 tablespoons water…or just use one egg
seasoning of choice – garlic, onion, paprika, cumin would all be good
Ingredients For Soup:
3 peppers – I used a mix of red and green
2 1/2 cups beef broth + 2 1/2 cups vegetable broth – or any combination of the two
1 tablespoon chili powder
1 tablespoon garlic powder
1/2 tablespoon ground mustard
1 tablespoon cumin
1/2 tablespoon black pepper
1 bay leaf
Optional – shredded cheese
- Mix the ground beef with the flaxseed mixture (or the optional egg) and seasoning. Form into small meatballs. Cook. I baked mine in the oven.
- Chop the onion and peppers. Cook in a deep pot on the stove until the onions are slightly browned and all of the veggies are cooked through. Add broth, seasonings, and bay leaf. Bring to a boil, then simmer for 1 hr.
- Remove bay leaf. Add meatballs. Top each portion with cheese if desired.
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