Post by carnation037 on Nov 11, 2002 21:34:34 GMT -6
Mexican Potato Meatball Soup
2 10 1/2oz. cans beef consomme
1 8oz. can tomato sauce
2 c. water
4 med. potatoes (about 1 1/2 lbs.)
Mexican meatballs (recipe below)
4 carrots, halved lengthwise and cut into 1 1/2" pieces
2 stalks celery, cut into 1" pieces
2 sliced green onions
In 4 quart kettle, combine consomme, tomato sauce and water. Cover and bring to a boil.
Add the potatoes and simmer for 10 minutes.
Drop in the meatballs and carrots.
Cook for 10 minutes longer.
Add the celery and continue to simmer until the vegetables are tender, approximately 10 - 15 minutes. Skim fat if necessary.
Serve in shallow soup bowls.
Garnish with green onions.
Makes 4 main dish servings.
Mexican Meatballs
1 lb. ground beef
3 tbsp. canned diced green chilies
2 tbsp. chopped parsley
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. oregano
In large bowl, mix together all the ingredients.
Roll into 1 1/2" balls.
2 10 1/2oz. cans beef consomme
1 8oz. can tomato sauce
2 c. water
4 med. potatoes (about 1 1/2 lbs.)
Mexican meatballs (recipe below)
4 carrots, halved lengthwise and cut into 1 1/2" pieces
2 stalks celery, cut into 1" pieces
2 sliced green onions
In 4 quart kettle, combine consomme, tomato sauce and water. Cover and bring to a boil.
Add the potatoes and simmer for 10 minutes.
Drop in the meatballs and carrots.
Cook for 10 minutes longer.
Add the celery and continue to simmer until the vegetables are tender, approximately 10 - 15 minutes. Skim fat if necessary.
Serve in shallow soup bowls.
Garnish with green onions.
Makes 4 main dish servings.
Mexican Meatballs
1 lb. ground beef
3 tbsp. canned diced green chilies
2 tbsp. chopped parsley
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. oregano
In large bowl, mix together all the ingredients.
Roll into 1 1/2" balls.