Today offers more time than usual since the basketball game got SNOWED out this 29th day of November in north Georgia! (whatever…) Ground beef in the ‘frig is begging to be meatballs. My customers loved the guacamole in their soup, but my family doesn’t so here’s the new soup creation:
For the meatballs-
1 1/2 lbs of ground beef
3 T cilantro (dried works and is always on hand)
1 T minced garlic
2 t lime juice (or more)
1 t ground cumin
(supposed to be 2 t hot sauce but I didn’t realize I had any so I left it out)
Combine all of the above and form into 1 oz balls. Place on foil-covered edged baking sheetand bake at 375 for about 15 minutes. Take out and drain. Set aside for now.
2 medium onions, chopped
2 T garlic, minced (don’t really know how to cook
4 T vegetable oil
8 oz of canned chopped green chilies
2 15 oz diced tomatoes (think I used a 28 oz and a 15 oz)
8 cups chicken stock (made this with dry chicken bouillon mixed with water)
1 T chili powder
2 t ground cumin (or more)
1 t hot sauce or to taste (I found some in the ‘frig so I dumped more in)
1/2 cup all purpose flour
1 cup chicken stock
(For topping: guacamole, sour cream, tortilla chips, shredded cheese)
Saute onions in oil and add garlic about half way through. Add chilies, tomatoes, 8 cups chicken stock and seasonings. Simmer for about 15-20 minutes. In a small bowl, whisk together flour and 1 cup chicken stock. (I put flour and dry bouillon in measuring cup and whisked it when I added the water.) Stir into soup and bring to a boil. Reduce heat and simmer for additional 5 minutes then add meatballs.
Serve in a bowl or cup and top with a dollop of (guacamole, if you are using it and) sour cream. Then (for presentation) stand a large tortilla chip up at the edge. Shredded cheese can also be sprinkled on top. OR, crumble the chips into the bottom, put in sour cream THEN add the soup. That gives this a surprise in the bottom.