this would otherwise be known as albondigas soup, BUT it is in no way authentic or traditional, only inspired by. so rather than have to deal with random people stumbling upon my blog and spouting out a rash of criticism, i decided to name it something different. 🙂
ingredients, for soup:
3 cloves garlic, diced
1 medium onion, diced
3 serrano peppers, chopped (if you don’t like heat, cut back to 1 pepper)
2 medium-large tomatoes
6 c. water
1 c. corn kernels, fresh or frozen
3 cups pre-cooked beans (black, pink, or kidney)
1 T. chili powder
2 tsp. paprika
2 tsp. cumin
salt & pepper, to taste
2 T. sugar (white or brown, your choice)
ingredients, for meatballs:
1/4 lb. ground beef
1 egg, beaten
1/2 c. plain bread crumbs
1 tsp. each of cumin, chili powder, and paprika
1 jalepeno, chopped (optional)
1) in dutch oven pot over medium heat, add olive oil, garlic, onions, and pepper. cook until tender.
2) add tomatoes, water, corn, and beans to pot. bring to a boil.
3) add chili powder, paprika, cumin, salt, pepper, and sugar. return to boil; turn down to a simmer.
4) in medium mixing bowl, combine all ingredients for meatballs. using your hands, mix completely by squishing it all between your fingers, kinda of like when you used to play with play-doh as a kid (only this will taste much better, i promise…just don’t eat it raw!).
5) make little meatballs out of the mixture, about 1-inch in diameter. drop each meatball into the simmering soup. once all meatballs are in pot, return to boil. Again, turn down to simmer; cover. simmer for about 45 minutes.
i also like to add a dollop of sour cream (do-dollop-a-daisy) and avocado slices.