Texan Meat Ball Soup

Name: Texan Meat Ball Soup
Yield: 5 servings
Ingredients: Meat balls; 10 oz (300 g) lean ground beef; 1/2 cup (125 mL) cooked rice; 1 onion chopped; 1 garlic clove chopped; Salt and pepper to taste; Soup; 1 chopped onion; 1 green bell pepper trimmed and diced; 1 zucchini cut in 2 lengthwise and sliced; 2 tbsp (30 mL) butter; 5 cups (1.25 L) vegetable broth; 1 can (19 oz/540 mL) tomatoes; 1 can (19 oz/540 mL) black beans drained; 2 tsp (10 mL) chili powder; 1/2 tsp (2 mL) ground cumin; 1/2 tsp (2 mL) ground coriander; 2 bay leaves; A dash of hot pepper sauce; Fresh coriander; Sour cream; Shredded Canadian Marble Cheddar cheese; Salt and pepper to taste

North or south of the Rio Grande, this soup hits the spot!

Prep: 15 min
Cooking: 45 min

Yields 5 servings

Ingredients

Meat balls
10 oz (300 g) lean ground beef
1/2 cup (125 mL) cooked rice
1 onion chopped
1 garlic clove chopped
Salt and pepper to taste
Soup
1 chopped onion
1 green bell pepper trimmed and diced
1 zucchini cut in 2 lengthwise and sliced
2 tbsp (30 mL) butter
5 cups (1.25 L) vegetable broth
1 can (19 oz/540 mL) tomatoes
1 can (19 oz/540 mL) black beans drained
2 tsp (10 mL) chili powder
1/2 tsp (2 mL) ground cumin
1/2 tsp (2 mL) ground coriander
2 bay leaves
A dash of hot pepper sauce
Fresh coriander
Sour cream
Shredded Canadian Marble Cheddar cheese
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Meat balls

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.

Soup

In large saucepan, sauté meat balls, remaining onion, green bell pepper and zucchini in butter for 7 to 8 minutes. Stir in broth, tomatoes and black beans. Season with salt and pepper to taste. Add spices and a dash of hot pepper sauce. Bring to boil. 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 Marble Cheddar cheese. Serve with nachos.