2959 tex-mex meatball soup

Categories
Tex/mexican
Soup/stew
Yield
1 servings
MeasureIngredient
Onion
Zucchini
½ pounds Ground beef
1 teaspoon Chili powder Salt and pepper
1 tablespoon Oil
½ teaspoon Ground cumin
½ teaspoon Oregano
1 pounds Canned tomatoes
1⅓ cup Beef stock or broth
⅛ teaspoon Hot pepper sauce

Chop onion. Cut zucchini into 1 inch pieces. Combine beef, chili powder, salt and pepper into 1 inch balls. In Dutch oven, heat oil over medium heat. Add meatballs and brown well - remove meatballs and lower heat. Add onion and zucchini. Cover and cook 5 minutes.

Stir in cumin, oregano, tomatoes with their juice stock, hot pepper sauce, salt and pepper. Cover and simmer for 15 minutes. Add meatballs, heat thoroughly. * use 1 pound ground beef if you like a lot of meat in your soup. Debbie Blakeslee Submitted By BARRY WEINSTEIN On 03-14-95

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