BGKYSmoker
Nepas OTBS #242
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Making another batch of this. SIL and daughter likes it.
Follow the recipe in the stages and you will have some good soup. Adjust the chipotle as you like.
The yellow squash is my addition so its opt.
Mix up the meat and make the meatballs.
For the meatballs;2 lbs lean ground beef
1 cup white rice
2 eggs at room temperature
¼ white onion;diced
½ cup fresh cilantro or mint; chopped
1 chipotle pepper in adobo sauce ;minced
2 garlic cloves;minced
2 tsp garlic salt
2 tsp oregano (mexican)
2 tsp black pepper
½ tsp ground cumin
½ tsp salt
Set the meatballs aside and get the veggies ready.
Make the tomato broth.
Tomato broth;
5 roma tomatoes (roasted is opt)
¼ onion
2 garlic cloves
3 chipotle peppers in adobo sauce
1 tbsp chicken bouillon
1 tbsp tomato bouillon
add 5 cups water to the blender, mix until smooth.
½ tsp ground cumin
5 cups water added to blender
Now put broth in pot and add 2qts water and simmer, adjust salt if needed.
Once simmer add the meatballs. Cover and simmer for 20 mins
Prep all the veggies while the meatballs are simmering.
Then add the corn first.
Layer the rest of the veggies.
2 corn on the cob
1-2 chopped chipotle peppers
3 medium size potatoes; chopped into bite size
3 carrots ; chopped into bite size
4 celery stalks; chopped
2 calabacitas (mexican squash or zucchini); chopped into bite size
½ bunch of fresh cilantro or mint
Try to add the zucchini or squash the last 15 mins bettor serving so they dont get too soft and squishy, but if you dont no biggie.
I got 3 large containers.
Follow the recipe in the stages and you will have some good soup. Adjust the chipotle as you like.
The yellow squash is my addition so its opt.
Mix up the meat and make the meatballs.
For the meatballs;2 lbs lean ground beef
1 cup white rice
2 eggs at room temperature
¼ white onion;diced
½ cup fresh cilantro or mint; chopped
1 chipotle pepper in adobo sauce ;minced
2 garlic cloves;minced
2 tsp garlic salt
2 tsp oregano (mexican)
2 tsp black pepper
½ tsp ground cumin
½ tsp salt
Set the meatballs aside and get the veggies ready.
Make the tomato broth.
Tomato broth;
5 roma tomatoes (roasted is opt)
¼ onion
2 garlic cloves
3 chipotle peppers in adobo sauce
1 tbsp chicken bouillon
1 tbsp tomato bouillon
add 5 cups water to the blender, mix until smooth.
½ tsp ground cumin
5 cups water added to blender
Now put broth in pot and add 2qts water and simmer, adjust salt if needed.
Once simmer add the meatballs. Cover and simmer for 20 mins
Prep all the veggies while the meatballs are simmering.
Then add the corn first.
Layer the rest of the veggies.
2 corn on the cob
1-2 chopped chipotle peppers
3 medium size potatoes; chopped into bite size
3 carrots ; chopped into bite size
4 celery stalks; chopped
2 calabacitas (mexican squash or zucchini); chopped into bite size
½ bunch of fresh cilantro or mint
Try to add the zucchini or squash the last 15 mins bettor serving so they dont get too soft and squishy, but if you dont no biggie.
I got 3 large containers.
