Ingredients :
- SOUP BASE
- 2 tsp olive oil
- 1 onion (yellow/sweet), roughly chopped
- 3 carrots, large, diced
- 3 stalks celery, diced
- 2 (14 1/2 oz) can diced tomatos
- 1/4 cup chicken bouillon granules
- 1 tsp chili powder
- 1 tsp cumin
- 6 cups hot tap water
- 2 zucchini, chopped (reserve)
- 1 1/2 cups frozen corn (reserve)
- 1/4 cup cilantro, chopped/fresh (reserve)
- MEATBALLS
- 1 1/2 lbs ground beef (85/15 preferably)
- 1/4 cup yellow cornmeal
- 1 egg
- 3/4 tsp cumin
- 1/4 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 cup cilantro (finely chopped)
- 1/3 cup onion (yellow/sweet) finely chopped
Method :
- Chop vegetables. In a large soup pot, over medium-high heat, sauté carrots, celery and onions in olive oil until onion is translucent. (3-5 mins).
- Add water, diced tomatoes with juice, bouillon granules, cumin and chili powder. Bring to a boil, reduce heat and simmer until vegetables are tender.
- While soup base is cooking, prepare the meatballs. Preheat oven to 400•
- In a large bowl, combine all meatball ingredients. Avoid over mixing.
- Drizzle a small baking sheet with olive oil.
- *****Here"s my meatball rolling "lesson learned". Instead of rolling approx 80-100 tiny meatballs, which is very tedious, do the following.
- Take a large handful of the meatball mixture and roll it out into a 1/2-3/4 in thick "snake". Then, using a butter knife, cut into 1/2 long segments. (Way easier than rolling)
- Place meatballs on the prepared baking sheet then roll/toss the baking sheet to coat the meatballs. Place sheet in oven and bake for 12-15 mins.
- Add chopped zucchini and frozen corn to soup base. Taste soup base, add seasoning if desired. Cook until zucchini is just tender.
- When meatballs are done cooking (sufficiently browned) remove from oven and add to soup base. Heat through until boiling.
- Add reserved chopped cilantro just before serving.
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