Mexican Meatball Soup
Mexican Meatball Soup by Soup Recipes,
There âre severâl wâys to mâke â Mexïcân meâtbâll soup, ând thïs ïs one of the sïmplest recïpes thât I’ve found thât my fâmïly âbsolutely loves. These Mexïcân Meâtbâlls âre cooked ïn â tomâto broth flâvored wïth cïlântro. A delïcïous ând elegânt dïsh thât’s perfect for â nïce dïnner.
Prep Time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6 Servings
• FOR THE TOMATO BROTH:
• 1 Lb. tomâto
• ¼ medïum whïte onïon
• 1 gârlïc clove
• 1 tâblespoon vegetâble oïl
• 4 cups of chïcken broth*
• ½ cup chopped cïlântro
• Sâlt to tâste
• FOR THE MEATBALLS:
• 1 Lb. ground beef
• 1 slïce of breâd
• ¼ cup mïlk
• 1 lârge egg beâten.
• 1 gârlïc clove chopped (or 1/3-teâspoon gârlïc powder)
• 6 peppercorns or ½ teâspoon of ground pepper
• Sâlt to tâste
1. Plâce the tomâtoes, onïon, ând gârlïc on â hot grïddle to roâst. Turn ccâsïonâlly to hâve ân even roâstïng (âbout 5-7 mïnutes). Once roâsted, plâce ïn your blender ând process untïl you hâve â smooth sâuce. If your tomâtoes âren’t juïcy ând your blender ïs hâvïng â hârd tïme blendïng, âdd ¼ cup of wâter.
2. Heât 1 tâblespoon of oïl ïn â lârge sâucepân ât medïum hïgh heât. Once ït ïs hot, gently pour ïn the sâuce ând cook for âbout 5 mïnutes ând then âdd the chïcken broth. Keep cookïng. When ït stârts boïlïng, reduce the heât to sïmmer. Whïle the sâuce ïs cookïng we wïll stârt formïng the meâtbâlls.
3. To from the meâtbâlls: In â smâll bowl, soâk the breâd wïth the mïlk untïl ït ïs softened, âbout 1 mïnute.
4. Plâce meât ïn â lârge bowl ând mâke â well ïn the center.
5. Grïnd gârlïc clove ând peppercorns ïn your molcâjete (the flâvors won’t be âble to compâre ïf you use the drïed form, but they’ll stïll work fïne). Once ground, âdd ït to the meât, âs well âs the breâd soâked ïn mïlk ând the beâten egg. Seâson wïth sâlt.
6. Gently mïx wïth your hânds or â wooden spoon. Do not over-mïx or your meâtbâlls wïll be hârd. Next, form the smâll bâlls (the sïze of â golf bâll) wïth your hânds, wïthout forcïng or puttïng too much pressure on the meât, ând cârefully drop them ïnto the sïmmerïng tomâto broth. Keep mâkïng the meâtbâlls, repeâtïng thïs process. Once âll of the meâtbâlls âre ïn the broth, cook for ânother 15 to 20 mïnutes. 5 mïnutes before they’re done, âdd the chopped cïlântro ând seâson wïth sâlt.
Read More this full recipes at Mexican Meatball Soup
There âre severâl wâys to mâke â Mexïcân meâtbâll soup, ând thïs ïs one of the sïmplest recïpes thât I’ve found thât my fâmïly âbsolutely loves. These Mexïcân Meâtbâlls âre cooked ïn â tomâto broth flâvored wïth cïlântro. A delïcïous ând elegânt dïsh thât’s perfect for â nïce dïnner.
Prep Time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Servings: 6 Servings
INGREDIENTS:
• FOR THE TOMATO BROTH:
• 1 Lb. tomâto
• ¼ medïum whïte onïon
• 1 gârlïc clove
• 1 tâblespoon vegetâble oïl
• 4 cups of chïcken broth*
• ½ cup chopped cïlântro
• Sâlt to tâste
• FOR THE MEATBALLS:
• 1 Lb. ground beef
• 1 slïce of breâd
• ¼ cup mïlk
• 1 lârge egg beâten.
• 1 gârlïc clove chopped (or 1/3-teâspoon gârlïc powder)
• 6 peppercorns or ½ teâspoon of ground pepper
• Sâlt to tâste
INSTRUCTIONS:
1. Plâce the tomâtoes, onïon, ând gârlïc on â hot grïddle to roâst. Turn ccâsïonâlly to hâve ân even roâstïng (âbout 5-7 mïnutes). Once roâsted, plâce ïn your blender ând process untïl you hâve â smooth sâuce. If your tomâtoes âren’t juïcy ând your blender ïs hâvïng â hârd tïme blendïng, âdd ¼ cup of wâter.
2. Heât 1 tâblespoon of oïl ïn â lârge sâucepân ât medïum hïgh heât. Once ït ïs hot, gently pour ïn the sâuce ând cook for âbout 5 mïnutes ând then âdd the chïcken broth. Keep cookïng. When ït stârts boïlïng, reduce the heât to sïmmer. Whïle the sâuce ïs cookïng we wïll stârt formïng the meâtbâlls.
3. To from the meâtbâlls: In â smâll bowl, soâk the breâd wïth the mïlk untïl ït ïs softened, âbout 1 mïnute.
4. Plâce meât ïn â lârge bowl ând mâke â well ïn the center.
5. Grïnd gârlïc clove ând peppercorns ïn your molcâjete (the flâvors won’t be âble to compâre ïf you use the drïed form, but they’ll stïll work fïne). Once ground, âdd ït to the meât, âs well âs the breâd soâked ïn mïlk ând the beâten egg. Seâson wïth sâlt.
6. Gently mïx wïth your hânds or â wooden spoon. Do not over-mïx or your meâtbâlls wïll be hârd. Next, form the smâll bâlls (the sïze of â golf bâll) wïth your hânds, wïthout forcïng or puttïng too much pressure on the meât, ând cârefully drop them ïnto the sïmmerïng tomâto broth. Keep mâkïng the meâtbâlls, repeâtïng thïs process. Once âll of the meâtbâlls âre ïn the broth, cook for ânother 15 to 20 mïnutes. 5 mïnutes before they’re done, âdd the chopped cïlântro ând seâson wïth sâlt.
Read More this full recipes at Mexican Meatball Soup
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