Saturday, March 3, 2012

Mexican Meatball Soup


10 cups of water
1/2 cup of brown or white rice
4 tbsp of beef or chicken bouillon powder
4 sprigs of fresh oregano finely chopped or 2 tbsp of dried oregano
1 lb of lean ground beef, turkey or chicken*
1 tomato, finely chopped
1 onion, peeled and finely chopped
2 large eggs
1 tsp of salt
3 cups of chopped fresh vegetables (carrots, zucchini, celery, broccoli, sweet potato)


 1.- In a large pot, combine water, rice bouillon and oregano. Bring to a boil over high heat. Stir to dissolve bouillon. Reduce heat to low and simmer.

 2.- Meanwhile, in a large bowl mix ground meat, tomato, onion, salt and the 2 eggs (beaten). Form into 12 meatballs. Add the meatballs to broth mixture and simmer for about 30 minutes.

3.- Add vegetables and cook for 10- 15 minutes or until meatballs are cooked and rice and vegetables are tender. Serve hot.

 *I used 99% fat free ground turkey.

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