Ingredients
Meatballs
2 lbs ground beef
1 egg
1/4 cup breadcrumbs
1/2 cup uncooked white rice
2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp salt
Soup
10 cups chicken broth
4 carrots, sliced
1/2 large onion, chopped
4 stalks celery, sliced
1 (10 oz) can diced tomatoes with green chile peppers
1 (8 oz) can tomato sauce
1 (7 oz) can diced green chiles, drained
1 bunch cilantro leaves, chopped
1/2 tsp garlic powder
1 tsp dried oregano
2 tsp ground cumin
Directions
- Combine ground beef, egg, breadcrumbs, rice, cumin, garlic powder, and salt in a large bowl. Mix well.
- Bring chicken broth to a boil over medium heat in a large kettle.
- Form the beef mixture into 1-inch meatballs, using about 1 1/2 Tbs meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
- Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.