Mexican Meatball Soup
Zutaten:
- 1 tablespoon cooking oil
- 1 small red onion
- 2 jalapeno peppers, seeds and ribs removed
- 1 zucchini
- 2 1/4 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1 quart chicken broth or homemade stock
- 2 cups of water
- 1 1/2 cups drained canned dice tomatoes
- 1 3/4 teaspoon fresh-ground black pepper
- 1/2 pound ground beef
- 2 cloves garlic, minced
- 2 1/2 tablespoon dry bread crumbs
- 1 egg, beaten to mix
- 1 cup fresh or frozen corn kennels
- 1 tablespoon lime juce
- 1 unbehandelte Limette
- 6 Korianderstängel
Zubereitung
- In a large pot, heat the oil over moderate low heat. Add the onion and half the jalapeno and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the zucchini, the oregano and the cumin. Cook & stir until the zucchini starts to soften.
- Add the broth, water and tomatoes, 1 1/4 teaspoon of the salt and 1/2 teaspoon of the black pepper. Bring to simmer. simmer for 15 minutes.
- Meanwhile, in a medium bowl, combine the ground beef, garlic, the remaining jalapeno, 1/4 tablespoon cumin, 3/4 teaspoon dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper, the bread crumbs, and the egg. Shape the mixture into 24 meatballs, about 1 inch in diameter.
- Add the meatballs and corn to the soup and simmer until the meatballs are just done, about 5 minutes. Stir the lime juice and the remaining 1 tablespoon fresh oregano.
