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CRAFT BOUTIQUE - SATURDAY, 13 NOVEMBER, 2010
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I have had a busy soup/chili couple of weeks. I have taken soup 3 places and chili 2 places.
I took this soup 2 places and was asked several times if it was on my blog. So, I went thru my whole blog, and wrote every recipe (with date) down. (So hopefully I can organize them.) And it was not there.
So, here it is. I have been making this about 20 years. I think I MAY have gotten it from a cooking magazine. I adapted it (probably more than once ;) to make it faster/easier. (The original has made from scratch meatballs. If you want the meatball recipe, let me know.)
MEXICAN MEATBALL SOUP
some purchased frozen cooked meatballs - defrosted and cut in half (I use about 10-20)
about 1/4 cup rice
about 1/2 cup chopped onions
1/2 tea. minced garlic from a jar
Brown defrosted meatballs in the bottom of your soup pan with rice, onion and garlic.
Use 1 table. oil, if needed (I do not use any oil)
Add and bring to a boil
4 cups beef broth (I make mine with beef base)
1 8 oz. can tomato sauce
1/4 tea. oregano
Reduce heat, add meatball mix. Cover and simmer 5-10 mins.
2 sliced zucchini/yellow squash (I usually use fresh, but I will try frozen this winter.)
1 1/2 frozen corn
2-3 cans (16 oz.) stewed tomatoes MEXICAN STYLE
Simmer covered for 8-10 mins.
Serve with sour cream, grated cheese, chips... You know.
This is an easy and fast soup. We decided to put it on our 30 DAY PLAN.
I know. Not a good pic. Rushed for time.
3 years ago