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Tortilla Meatball Soup |
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Serves 8 - 10
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![]() Paul scorching the pablano!
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DIRECTIONS
Scorch the pablano pepper, either with a propane torch, as shown in the picture, or on the stovetop.
Place in conformably large bowl , salt, pepper, oregano, cumin, cilantro, the finely chopped onions, eggs, tortillas mix well and then knead in the beef. Refrigerate an hour or more. Pour stock into soup pot and add, tomatoes, pepper flakes, celery, carrots, sugar, coarsely chopped onions, pablano pepper, and bay leaf. Simmer 10 to 15 minutes and then add chilled beef that has been formed into 1-1/2 inch balls and gently cook for 20 minutes. Can optionally garnish with shredded Monterey or cheddar cheese and tortilla chips.
*SOUPS-Williams-Sonoma, Page 78
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