This is a tasty recipe I got from Mary Farradj. Thanks, Mary!!! We're having this for a quiet Saturday tonight before we go see a movie. Gosh, I'm getting old! No bars, no late nights out with friends, I'm just excited to taste this soup!
So here goes:
Mix together in a large bowl:
2 lb. lean ground meat
2-3 chopped or shredded carrots
2 chopped grey zuccini
1-2 chopped jalapeno chilis (optional)
1/2 cup small grain(cal-rose) rice
2 tomatoes chopped
1 potato chopped
1 small onion chopped
2-3 eggs
2 (or more) garlic cloves crushed, and chicken bullion granules for the salt (to taste)-use veggie broth if preffered
Slice tomatoes thin and saute in oil (canola, or what you like), add some chopped garlic,spice with cumin and with the chopped leaves from a few sprigs of fresh oregano.
Also instead of salt and pepper-add about 1-2 tsp. of chicken bullion granules.
When this is blended and well wilted add enough chicken broth to fill your pot 1/2 full. (I use a pot that is big but not too deep)
Put this on to boil. When this comes to a full boil start making meat balls and add them to the broth. Meat balls should be a good size, but remember they expand too. Don't worry about piling them and crowding them in-they'll be good. Lower fire and after cooks for 20 minutes you can add extra chunks of potato, zuccini and carrots to the pot...they are good to eat with the broth and meat balls. Put approx. 3 sprigs of fresh oregano and let simmer for at least a few hours. Longer is even better. Enjoy!
That looks delish. So my questions is, is the list of the ingredients above all to be put in the meatballs? If so, what makes the broth?
ReplyDeleteI actually changed the recipe a little bit. I just put onions, eggs, garlic, salt, pepper in the meatballs. Then I chopped the veggies up and added them to the broth. It was delicious. Daniel loved it :)
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