Tasty meatballs meatloaf Mexican beef soup with ...

Cooked ground beef and sausage meatballs in tomato and beef broth. Chile rice and corn starch added for good food on a plate. Serve the soup with crushed tortilla chips, shredded Mexican cheese blend. The traditional version does not contain corn, so you can omit it. Pellets can be made up to 4 hours in advance and refrigerate. You can substitute ground chicken and / or turkey, if you want.

Preparation time: 30 minutes

Cooking time: 30 minutes

Total time: 1 hour

Ingredients:

• Meatballs:
• 1 pound beef chuck
• Half a pound of sausage (spicy is good)
• Half a cup of corn flour
• Fourth cup of cream (or milk)
• , Lightly beaten 1 large egg
• Half cup chopped sweet onion
• 1 large clove of garlic, crushed
• 1 teaspoon kosher salt
• 4.3 tsp dried oregano ground,
• Half a teaspoon of ground cumin
• Freshly ground black pepper to taste
• .
• Soup:
• Two quarters of beef or chicken broth (or a combination)
• 1 can (28 ounces) crushed tomatoes
• 1 can (4.5 ounces) chopped green chilies mild, with liquid
• 1 cup chopped sweet onion
• 2 tablespoons dried oregano ground coffee,
• Half a teaspoon of ground cumin
• Half teaspoon liquid hot sauce, or more to taste
• Third cup long grain rice
• Frozen 1 cup corn kernels
• Quarter of coriander (cilantro) chopped fresh leaves
• Salt and pepper to taste
• To garnish: sprigs of fresh coriander crushed tortilla chips, shredded Mexican cheese blend

Preparation:

Mix ground beef, pork sausage, corn flour, cream, egg, onion, garlic, salt, oregano, cumin and pepper with a large fork. Not to mix. Form small balls about 1 inch in diameter. Set aside. (Pellets, up to 4 hours and cooled made in advance.)

Add Place meat or chicken, tomatoes, peppers, onions, oregano, cumin and hot pepper sauce give in a large pot and bring to a boil. Rice, cover and simmer for 10 minutes. Carefully add the meatballs to the broth and simmer for 10-15 minutes, until meatballs are cooked. Add corn and cook until hot. Taste and season with salt and pepper if needed. Add the chopped coriander just before serving.

Garnish each with crushed tortilla chips, a pinch of mixed Mexican cheese and a sprig of fresh coriander. Serve immediately.

Yield: 8 to 10 servings

_{Licensed Mexican albondigas soup with meatballs Recipe Photo © 2009 Peggy Trowbridge Filippone, About.com around, Inc.}