10 ounce canned tomatoes diced with green chile peppers (such as ro*tel®) canned
4 carrots sliced
4 stalks celery sliced
10 servings soup
10 cups chicken broth
1 bunch cilantro leaves chopped
1 eggs
0.5 teaspoon garlic powder
7 ounce chiles diced green drained canned
2 pounds ground beef
2 teaspoons ground cumin
10 servings meatballs
0.5 large onion chopped
1 teaspoon oregano dried
0.3 teaspoon salt
0.5 cup rice white uncooked
Equipment
bowl
Directions
Combine ground beef, egg, bread crumbs, rice, cumin, garlic powder, and salt in a large bowl.
Mix well.
Bring chicken broth to a boil over medium heat in a large kettle.
Form the beef mixture into 1 inch meatballs, using about 1 1/2 tablespoons of meat for each. Turn the heat down under the chicken broth to a simmer and drop the meatballs into the broth. Simmer the meatballs in the broth for 20 minutes, until meatballs are cooked through.
Stir in the carrots, onion, celery, canned diced tomatoes with green chiles, tomato sauce, canned chiles, cilantro, garlic powder, oregano, and cumin. Simmer the soup for 1 hour to cook the vegetables and blend the flavors.
