This is one of those recipes that is a compilation of a bunch of different recipes that I have found on the internet. Here is a picture of the recipe.
I don’t have pictures of all the steps as I usually do but I’ll try to update this post the next time I make it.
1/2 pound ground beef
1/2 pound uncooked chorizo
1/2 cup cooked rice
1/2 cup chopped cilantro
1 tsp cumin
1/2 tsp salt
I found many variations on the meatballs. You could add mint or oregano to the meatballs. Some recipes call for cooked rice while others just say rice. I typically use uncooked rice. As for the meat, you could substitute pork or turkey or make the meatballs without the chorizo. The meatballs are better with the chorizo but it makes the soup a little greasy. I have made this soup with smoked chorizo and it is still good but it is better if you just add slices to the soup rather than try adding it to the meatballs.
Mix all of the ingredients together and form the mixture into meatballs. Bake the meatballs for 20-30 minutes at 350*F. Cooking the meatballs is not necessary but it does help the meatballs from falling apart in the soup.
2-3 cloves garlic, minced
1 red onion, chopped
3 ribs celery, copped
1/2 cup chopped carrots
3 roma tomatoes, chopped
2 tbsp vegetable oil
2 poblano peppers, chopped
1 zucchini, chopped
1 cup chopped green beans
1 can Rotel
6-8 cups chicken stock
1 tsp cumin
2 tsp oregano
Juice of 1 lime
1/2 cup chopped cliantro
Heat the vegetable oil over medium heat. Cook the onions, garlic, celery, and carrots 2-3 minutes or until vegetables have softened. Add tomatoes, poblanos, and zucchini and cook another 2-3 minutes. Add Rotel, chicken stock, cumin and oregano. Bring to a boil.
Place the meatballs in the soup and simmer gently for 20 minutes.
Remove the soup from the heat and add in the cilantro and lime juice.
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