Inga's Indulgence

Tuesday, August 2, 2011

Soups On

Sometimes soup  is enough.

Lifting your spirits and warming your insides, soup is powerful stuff. That's why I think we should have more of it in our lives.

Here's a candidate with balls, literally. It's a meal in itself...

Spicy Mexican Meatball Soup



















(yield: 6-7 servings)

Meatballs
1/2 lb ground beef chuck
1/2 of a medium red onion, finely chopped
1 clove garlic, finely chopped
1/2 cup cilantro, chopped
2 tbsp breadcrumbs
1 egg
3/4 tsp salt
1/4 tsp pepper

2 tbsp canola oil
1 small carrot, small dice
1/2 of a medium red onion, small dice
2 cloves garlic, finely chopped
1 cup cilantro, chopped
1 cup tomato puree
1/2 tbsp chipotles in adobo, finely chopped
1 tsp dried oregano
1 tsp ground cumin
4 cups chicken stock
4 cups water
3 Idaho potatoes, diced into medium cubes
1, 15 oz can white beans

Make the meatballs: Combine all ingredients for meatballs in a large bowl. Roll into balls about the size of a golf ball. The mixture should make about 20 meatballs. Set aside.

Coat the bottom of a large, heavy pot with canola oil, and sweat carrots and onions over medium heat for 2 minutes. Add garlic and cilantro and cook, stirring, for another minute. Add tomato puree, chipotles in adobo, spices, stock, and water. Bring to a boil. Reduce heat to low, and add the potatoes. Simmer for 10 minutes, and gently add the meatballs into the soup along with beans. Simmer for another 20 minutes.

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