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Texan Meat Ball Soup

Course Soups & Creams
Prep. Time 20 - 25 mins
Cooking Time 45 mins
Yields 4 to 6 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

10 oz (300 g) lean ground beef

1/2 cup (125 ml) cooked rice

2 onions, chopped

1 garlic clove, minced

Salt

Pepper

1 green bell pepper, trimmed and diced

1 zucchini, cut in 2 lengthwise and sliced

2 tbsp (30 ml) butter

5 cups (1.25 ml) vegetable broth

1 can (19 oz/540 mL) tomatoes

1 can (19 oz/540 mL) black beans, drained

2 tsp (10 ml) chili powder

1/2 tsp (2 ml) ground cumin

1/2 tsp (2 ml) ground coriander

2 bay leaves

Hot pepper sauce

Fresh coriander leaves

Sour cream

Grated Canadian Cheddar cheese

Instructions

In bowl, mix beef, rice, 1 onion and garlic. Season to taste with salt and pepper. Shape mixture into small balls, frequently soaking your hands in water. Set aside

In large saucepan, sauté meat balls, remaining onion, green pepper and zucchini in butter for 7 to 8 minutes. Stir in broth, tomatoes and black beans. Bring to boil. Add chili powder and cumin and season to taste with salt, pepper and hot pepper sauce.

Reduce heat, cover and simmer for 45 minutes. Serve in soup bowls and garnish with fresh coriander and 1 tbsp (15 mL) sour cream. Top with Canadian Cheddar cheese. Serve with nachos.

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Nutritional Info

Per serving

Energy: 485 Calories
Protein: 29 g
Carbohydrate: 59 g
Fat: 16 g
Calcium: 17 % / 189 mg
Sodium: 263 mg
Fibre: 12.3 g

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