Mexican Meatball Soup

March 19, 2018

 

 

I tried to spice up winter a bit.

When your oven doesn't work, you learn to cook meatballs in new ways. It is a good thing its winter.

If you want more liquid you can double the soup portion.

If you want creamier soup use two cans of coconut milk and no water. 

 

Ingredients 

 

soup

 

  • 1 can coconut milk(full fat)

  • 1 lb crushed fire roasted tomatoes(Muir Glen)

  • 16 oz of water

     

     

  • 10 oz of tomatillos

  • 1cup of dried zucchini

  •  1 caramelized onion

  • 1/4 cup Salsa

  • 4 cups Kale

  • 1 tbsp salt

  • 2 tbsp paprika

  • 2 tbsp oregano

  • 1 tsp basil

  • 1/4 tsp chili powder

 

 

Meatballs

 

  • 1 lb ground beef

  • 1 tsp salt

  • 1 tbsp paprika

     

     

  • 2 tbsp oregano

  • 1 tbsp basil

  • 2 tbsp taco seasoning

  • 1/8 tsp chili powder

  • 1 egg

 

Directions

 

  • Dice the onion, chop the zucchini(mine where dehydrated slices), chop kale

  • In a large deep skillet caramelize the onion with oil

  • Add in fresh zucchini(if dehydrated wait till after liquids are in)

  • Add in coconut milk, tomatoes, water, tomatillos, salsa, 

  • Bring to a boil and stir till every thing is mixed

  • Turn heat down till the soup in simmering

  • Add soup spices and kale

  • While the soup simmers prepare the meat balls

  • mash all meatball spices and egg in to the meat until all is mixed in. 

  • Form meatballs and then one by one place them into the simmering soup

  • stir occasionally

  • Meatballs should cook in about 10 to 15 min

  • If they cook to long they are not as soft and tasty

  • Serve and enjoy

 

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