With the weather finally cooling down, and chilly nights, what could be better than a soup that warms you through and through? As I thought about which soup to make, this recipe came to mind as it is easy and extremely flavorful! Here is a preview of the little meatballs that are oh so tasty!Now let’s head on over to the kitchen!
83 oz. beef broth
14 oz. jar of medium hot salsa
7 oz. can of chopped green chilies
2 14.5 oz. cans of diced peeled tomatoes
1/2 tsp. dried basil
1/2 tsp. dried oregano
1/2 tsp. ground black pepper
1 tsp. cumin
1 lb. ground chuck
1 lb. chorizo
1 small onion, finely chopped
1 egg beaten slightly
1/4 tsp. ground black pepper
1 tsp. garlic powder
1/4 cup of milk
1/2 cup corn meal
1/3 cup of fresh finely chopped basil
1/2 cup of long grain rice, uncooked
Let’s start with the broth first. In a large soup kettle add the beef broth, salsa, green chilies, tomatoes, basil, oregano, pepper and cumin. Set this to come to a boil, and when it does, reduce heat to simmer for about 20 minutes.
While this is cooking, let’s get to making the meatballs. In a bowl at the remaining ingredients, except the rice. Using your hands mix this all together until well blended. Next is shaping the meatballs. These should be small so that they are little bites in the soup. Here is a photo showing you the size to roll these little delicious gems.It should take you the entire cooking time of the broth to get these all shaped and ready to go. Look at these lovelies! Turn the heat back up on the broth to medium high, and drop the meatballs in one by one. By doing this, they keep their shape and do not stick together. Then add the rice, and stir. Bring the soup to a boil, then turn down to a slow simmer and cook for an hour and a half. As this cooks the lovely aromas of this flavorful soup develop nicely!
When the soup is ready, serve it up!Feel free to top it off with a bit of Parmesan cheese!
Now go and have a great day!