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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
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A wonderful main course soup with a southwest flavour. Serve with warm corn bread or fresh rolls. Ingredients:
4 cups beef stock |
1 (19 ounce) can stewed tomatoes, undrained |
2 small onions, chopped |
1 clove garlic, minced |
1 teaspoon chili powder |
1/2 teaspoon cumin |
1 cup cooked rice |
1 egg |
1 teaspoon dried oregano |
1/2 teaspoon salt |
1 lb ground beef |
1 (19 ounce) can red kidney beans or 1 (19 ounce) can black beans, undrained |
1/2 green bell peppers or 1/2 yellow bell pepper, coarsely chopped |
1 small zucchini, sliced |
Directions:
1. In a large saucepan, stir together the stock, tomatoes, 1 onion, garlic, chili powder and cumin; bring to a boil.
2. Reduce the heat and simmer, covered, for 30 minutes or until the flavours have blended.
3. Meanwhile, in a large bowl, beat together the egg, remaining onion, oregano and salt; mix in the beef, breaking up large pieces with a spoon.
4. Stir the rice into the meat mixture.
5. With moistened hands, shape into 1-inch balls.
6. Add the meatballs and beans to the saucepan; bring to a boil.
7. Reduce the heat, cover and simmer for 15 minutes.
8. Add the pepper and zucchini; cover and simmer for 15 minutes more or until the meatballs are cooked through.
9. Taste and adjust the seasoning if necessary.
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