Texan Meat Ball Soup

  • Prep Time -
  • Cook Time -
  • Serves 4 to 6

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1. Ingredients

  1. 2/3 lb (300 g) lean ground beef
  2. 1/2 cup (125 mL) cooked rice
  3. 2 onions, chopped
  4. 1 garlic clove, chopped
  5. Salt and pepper
  6. 1 green bell pepper, trimmed and diced
  7. 1 zucchini, cut in 2 lengthwise and sliced
  8. 2 tbsp (30 mL) butter
  9. 5 cups (1.25 L) vegetable broth
  10. 1 can (19 oz/540 mL) tomatoes
  11. 1 can (19 oz/540 mL) black beans, drained
  12. 2 tsp (10 mL) chili powder
  13. 1/2 tsp (2 mL) ground cumin
  14. 1/2 tsp (2 mL) ground coriander
  15. 2 bay leaves
  16. Hot pepper sauce
  17. Fresh coriander leaves
  18. Sour cream
  19. Grated Canadian Cheddar cheese

Nutrition Info

Per Serving

  • Proteins: 29 g
  • Carbohydrates: 59 g
  • Fat: 16 g
  • Calcium: 189 mg

2. Cooking Directions

  1. In bowl, mix beef, rice, 1 onion and garlic. Season to taste with salt and pepper. Shape mixture into small balls, frequently soaking your hands in water. Set aside
  2. In large saucepan, sauté meat balls, remaining onion, green pepper and zucchini in butter for 7 to 8 minutes. Stir in broth, tomatoes and black beans. Bring to boil. Add chili powder and cumin and season to taste with salt, pepper and hot pepper sauce. Reduce heat, cover and simmer for 45 minutes. Serve in soup bowls and garnish with fresh coriander and 1 tbsp (15 mL) sour cream. Top with Canadian Cheddar cheese. Serve with nachos.

Yield: 4 to 6 servings

3. Still Hungry?

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