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Full Online Book HomeLearning KitchenSoups - Beef - Mexican Meatball Soup
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Soups - Beef -  Mexican Meatball Soup Post by :gagarin Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1744

Click below to download : Soups - Beef - Mexican Meatball Soup (Format : PDF)

Soups - Beef - Mexican Meatball Soup

Meatballs:
1 lb. Ground beef
1/4 lb pork sausage
1 small onion, chopped
1 egg, slightly beaten
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Garlic powder
1/4 cup milk
1/4 cup chopped fresh basil
1/2 cup cornmeal

Broth:
5 (14 oz.) can beef broth
1 can water
2 (14 1/2 oz.) cans dices tomatoes
1 small onion, chopped
1 (10 oz.) jar prepared green chili salsa
1/2 tsp. Dried basil
1/2 tsp. Dried oregano
1/4 tsp. Ground black pepper

1/2 cup white rice




Combine meatball ingredients. Form into bite-size meatballs. (You can prepare ahead and freeze).

Mix broth ingredients. Simmer 10 minutes. Add meatballs and rice to broth. Simmer, covered, very low heat 1 hour.

Serves 8 - 10.
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2 tablespoons vegetable oil 1 pound ground beef 1/2 cup bread crumbs 1/2 teaspoon salt 2 cups loosely packed greens* -- chopped 1 cup carrots -- shredded 5 teaspoons Wyler's Shakers Beef Onion Bouillon 4 cups water 1/4 teaspoon pepper 9 ounces tortellini* In large bowl, mix ground beef, breadcrumbs, and salt. Shape into 1-inch balls. In an electric skillet, heat oil on medium heat. Cook meatballs, covered, until well browned and cooked through, turning occasionally. Remove to a plate with paper towels lining the plate. Wipe skillet clean of oil. Add greens. Cover and cook for 5 minutes, stirring occasionally.
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