Title: Texmex Meatball Soup
Categories: Ethnic Soup
Yield: 1 Servings
| 1 | | Onion |
| 1 | | Zucchini |
| 1/2 | lb | Ground beef |
| 1 | ts | Chili powder salt and pepper |
| 1 | tb | Oil |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Oregano |
| 1 | lb | Canned tomatoes |
| 1 1/3 | c | Beef stock or broth |
| 1/8 | ts | Hot pepper sauce |
Chop onion. Cut zucchini into 1 inch pieces. Combine beef, chili powder,
salt and pepper into 1 inch balls. In Dutch oven, heat oil over medium
heat. Add meatballs and brown well - remove meatballs and lower heat. Add
onion and zucchini. Cover and cook 5 minutes. Stir in cumin, oregano,
tomatoes with their juice stock, hot pepper sauce, salt and pepper. Cover
and simmer for 15 minutes. Add meatballs, heat thoroughly. * use 1 pound
ground beef if you like a lot of meat in your soup. Debbie Blakeslee
Submitted By BARRY WEINSTEIN On 03-14-95 (2044)