Ma's Mexi Meatball Soup

Meatballs and vegetables in a savory tomato and beef broth-a delicious main course soup.

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Ingredients:

• 1 lb ground sirloin
• 1 egg, beaten
• 1/4 cup seasoned bread crumbs
• 1/2 cup red wine vinegar
• 1 tsp season salt
• 1 tsp cumin
• 1/2 tsp chili powder
• 1/2 tsp dried oregano
• 1 tsp minced garlic
• 1 tsp minced onion
• 4 medium yellow potatoes
• 1 cups sliced baby carrots
• 1 15 oz can white & yellow mixed corn
• 1/2 cup frozen baby peas
• 1 15 oz can red kidney beans
• 1/2 cup manzanilla olives
• 1 cup fresh cilantro
• 1 cup par boiled rice
• 2 1/2 tablespoons beef base
• 6 oz tomato paste

Method

In large mixing bowl combine first 10 ingredients. Form 1/2 dollar size meatballs and put aside (refrigerate). Then fill a large soup pot a liitle over half the way full with water. Place over medium heat. Add beef base and tomato paste to water. Ensure both are mixed well and disolved. Next add potatoes and carrots. While your potatoes and carrots are cooking wash and chop your cilantro. In separate pot, add the specified amount of rice. Wash/Rinse it once and then add 1 cup of water. Place rice over medium heat covered for 15 minutes exactly (set a timer for 15). Let rice rest, covered, for an additional 15 minutes. Slide meatballs into the boiling broth. Then add the corn, beans, cilantro and olives. Turn down the heat and let mixture simmer. When rice has finished cooking, add to the pot and serve.

Notes:

Number of servings: 10

Submitted By: Shea71
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