Mexican Meatball Soup or Albondigas!
Ingredients
- 2 tablespoons vegetable oil
- 1 small yellow onion diced
- 1 carrot peeled and sliced
- 1 poblano or Anaheim chile seeded and diced
- 2 teaspoons dried Mexican oregano leaves
- 1 ⁄2 teaspoon cumin
- 1 zucchini seeded and diced
- 1 can 15 ounces diced tomatoes, drained
- 4 cups chicken or vegetable stock
- 1 cup water
- 1 1 ⁄2 teaspoons salt
- 1 ⁄2 teaspoon black pepper optional
- 1 recipe Mexican Meatballs on Everyday Southwest or 1 pound frozen meatballs
- 1 cup corn kernels optional
- 3 cups cooked rice
- 1 snack size back tortilla chips garnish (optional)
Instructions
- Heat oil in a large pot over medium heat. Add onion, carrot and chile. Cook until onion is translucent and is tender, about 5 minutes.
- Stir in oregano, cumin, and zucchini; cook 2 minutes.
- Add tomatoes, stock, water, salt, and pepper (optional). Bring to a boil, reduce heat and simmer for 15 minutes.
- Add meatballs and corn and simmer until meatballs are cooked through and hot.
- Divide cooked rice between 6 serving bowls and ladle soup over top.
- Makes 6 servings.