What's better on a cold winters day than a steaming hot bowl of spicy, hearty soup? This is a great soup to fill you up and clear your sinuses at the same time. It's loaded with fiber, iron, vitamin C, and B vitamins to stave off winter colds. I serve it with a dollop of sour cream, a sprinkling of shredded cheddar and a few corn chips for a quick and easy weeknight meal. The leftovers are even more tasty if you can believe it.
I like to bake the meatballs prior to putting them in the soup to finish cooking so some of the fat gets left behind on the baking sheet. Also, try to chop the vegetables roughly the same size so they cook evenly. The Herdez cooking sauce can be found at most grocery stores or at Amazon.com Enjoy!
Mexican Meatball Soup
Total time: 1 hour
Preparation time: 30 minutes
1 lb lean ground beef or turkey
9 oz pork chorizo
¾ cup panko bread crumbs
¼ cup Queso Cotija or parmesan cheese
2 Tablespoons garlic divided (1 Tablespoon for meatballs)
4 Tablespoons cilantro divided (2 for meatballs)
½ teaspoon salt divided (¼ teaspoon for meatballs)
½ teaspoon ground black pepper (¼ for meatballs)
½ teaspoon cumin
1 teaspoon oregano
1 Tablespoon Extra Virgin Olive Oil
2 medium zucchini, chopped
1 red pepper, chopped
1 onion, chopped
1 pasilla or poblano pepper, chopped
2 15oz cans hominy, drained
2 15oz cans pinto or black beans, drained
48oz low sodium chicken broth
1 jar of Herdez Mexican Cooking sauce (Red Guajillo Chile)
Make meatballs: Preheat oven to 350° F. Combine beef, chorizo, egg, panko, cheese, 1 T garlic, 2 T cilantro, ¼ t salt, ¼ t pepper, cumin and oregano and form into approximately 20 ping-pong sized meatballs. Bake on a foil lined baking sheet for 20 minutes.
Make soup: Saute vegetables and garlic in olive oil over medium heat for 7-8 minutes or until soft. Add hominy, beans, Herdez sauce and broth and bring to a boil. Add cooked meatballs and reduce to a simmer. Simmer for approximately 30 minutes to combine the flavors. Season with remaining cilantro, salt and pepper and serve. Enjoy!