Mexican meatball soup
Soup:
2 tablespoons vegetable oil
1 each, finely chopped: onion, tomato
1 can (8 ounces) tomato sauce
1 clove garlic, minced
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 cups water
Meatballs:
2 pounds lean ground round
1 pound ground pork
1/2 cup rice, soaked in hot water 15 minutes, drained
1 each, finely chopped: tomato, onion
1 clove garlic, minced
1 tablespoon each: oregano, freshly ground pepper
1 egg, beaten
Coleslaw:
1/2 head green cabbage, coarsely chopped
1/4 head radicchio, coarsely chopped
1/4 cup extra-virgin olive oil
1 teaspoon freshly ground pepper
1/2 teaspoon salt
Juice of 2 limes
Makes 8 servings.
Heat the oil in a Dutch oven over medium-high heat. Add onion; cook, stirring often, 5 minutes. Add tomato, tomato sauce, garlic, oregano, salt and pepper; cook 10 minutes. Add water; heat to a boil. Lower heat to low; simmer 10 minutes.
Meanwhile, for the meatballs, combine the ground beef, pork, rice, tomato, onion, garlic, oregano and pepper in a large bowl; add the egg, mixing with hands until combined. Form into meatballs about 1 1/2-inches in diameter.
Add the meatballs to the soup; cook, skimming off any foam. Lower the heat to a simmer; cover. Cook, skimming as needed, until the meatballs are cooked and flavors develop, about 1 hour.
Meanwhile, for slaw, combine the cabbage and radicchio in a large bowl. Combine the oil, pepper, salt and lime juice in a small bowl. Pour dressing over coleslaw mixture; mix well. Serve the soup in large bowls, topped with coleslaw.
Note: The coleslaw topping is optional and added to soup for color and crunch.
Nutrition information per serving: 490 calories, 53 percent of calories from fat, 29 g fat, 8 g saturated fat, 133 mg cholesterol, 22 g carbohydrates, 36 g protein, 560 mg sodium, 4 g fiber.
