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Tortilla Meatball Soup

Serves 8 - 10


INGREDIENTS


Paul scorching the pablano!
  • 1 lb. ground beef. I prefer coronary clogging chuck.
  • 4 eggs lightly beaten
  • 1/2 small red onion finely chopped
  • 3/4 cup of church tortilla chips
  • 4 tablespoons finely chopped cilantro
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 3/4 teaspoon ground cumin
  • 1/2 teaspoon pepper
  • 7 cups of beef or chicken stock
  • 1 can of whole tomatoes shredded to bit size-include juice
  • 2 teaspoons sugar
  • 1 teaspoon of red pepper flakes
  • 2 carrots, coarsely chopped
  • 2 celery stalks, coarsely chopped
  • 1 onion coarsely chopped
  • 1 bay leaf
  • 1 medium pablano pepper that has been scorched skinned, seeded and coarsely chopped

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