Meatball soup with a zesty Mexican seasoning and beefy tomato broth is a fantastic cool afternoon dish. It is easy to prep and it keeps well.
The recipe may be adapted to personal taste. This is the recipe I followed recently and I thoroughly enjoyed its rich flavor. The great thing about a soup of this type is that one can make a batch of it and it keeps for several days.
It may be placed in a plastic container and frozen for future serving. It will keep for about three months. I need to split everything I cook down and store it properly because I alway make too much. This recipe never lasts long enough to set aside, however.... Enjoy!
Savory Mexican Meatball Soup
(mild version)
Prep time: Approximately 30 minutes.
Shopping list:
- 1 pound ground beef
- eggs
- oatmeal
- beef bouillon
- onion salt
- 1 large can of crushed tomatoes
- 2 small cans tomato sauce
- 1 package of taco seasoning
- 1 medium onion
- 1 medium green pepper
Recipe
Meatballs
- 1 pound ground beef
- 2 eggs
- 1/3 cup oatmeal
- 1/2 cup taco seasoning
Soup base and broth:
- 1/2 gallon water
- 5 tablespoons beef bouillon
- 1 large can of crushed tomatoes
- 2 small cans tomato sauce
- 1/2 package of taco seasoning
- 1 medium onion
- 1 medium green pepper
- 1/2 teaspoon onion salt
Instructions:
Preheat oven to 350 degrees. In a bowl, crumble ground beef. Add 1/2 package of the taco seasoning and add the eggs. Mix well. Add the oatmeal and stir until the ingredients are well mixed. Scoop by tablespoons and roll into small, bite-sized meatballs. Place on a baking sheet and bake in oven for about 20 minutes or until bottoms brown slightly. Remove from oven and tilt slightly on a towel to let grease run to the bottom of the baking sheet. Set aside.
Slice onions into bite-sized pieces and dice the green pepper. Set aside.
In a large stockpot, add 1/2 gallon of water and heat to steaming. Add the bouillon. Stir until dissolved and simmer for about 5 - 6 minutes. Add the crushed tomatoes, tomato sauce, onions, peppers, and the meatballs. Add the onion salt and remainder of taco seasoning and stir well. Let simmer for about 30 minutes or until onions are soft. Serves about 12
Serving suggestions:
Serve over a 1/2 cup of rice or as is.
Garnish with shredded cheese and a dash of hot sauce if desired.
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| Stock Pot |
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| Baking Sheet |