The made - ahead meatball and precook Sir Tim Rice make this soothe soup a go - to formula for a cookout or a night in .
Brie Goldman
Our Southwestern Meatball Soup is the perfect go - to recipe , whether you ’re hold a party or a simple night in . It ’s satisfying and bundle with unripened chiles , oregano , and ground ancho chile Madagascar pepper for a little spice . Our make - ahead meatball recipe is enough for three formula of this meatball soup . Simply separate the cooked meatball into batch and immobilize them for later .
Credit:Brie Goldman
Add Toppings of Your Choice
you could make this meatball soup recipe your own by adding any issue of toppings . We suggest tryingfresh cilantro , chopped red onion , turned ointment , shredded white pepper Jack cheese , and/or crumbled queso fresco or Cotija tall mallow .
Ingredients
1Tbsp.olive crude oil
1cupchopped carrots
½cupchopped onion
2cloves garlic , minced
1portionFreezer Meatballs
32oz.low - atomic number 11 beef broth
1(14.5 - oz.)canno - saltiness - added diced tomatoes
2cupsfrozen roasted whole kernel Indian corn
1(4 - oz.)candiced fleeceable chiles
1tsp.dried oregano , crushed
1tsp.ground ancho chile pepper
½tsp.salt
½tsp.ground cumin
1(8.8 - oz.)pouchcooked whole caryopsis brown rice
Toppings , such as fresh cilantro , chop carmine onion , sour ointment , shredded pepper Jack cheese , and/or crumbled queso fresco or Cotija cheese(optional )
Freezer Meatballs
3largeeggs , light quiver
2Tbsp.milk
1cupchopped Allium cepa
3cloves garlic , minced
¾cupfine juiceless bread crumbs
1tsp.salt
1tsp.ground black pepper
3lb.85 % lean ground beef cattle
Directions
Cook the Meatballs
In a 4- to 6 - qt . dope heat the oil colour over average heat . Add carrots , onion , and garlic ; fudge and stir until tender , about 5 minutes . Stir in the Freezer Meatballs and the next eight ingredients ( through cumin ) .
Add the Rice
Bring to stewing ; reduce heat . Simmer , covered , 10 second . excite in rice ; heat up through . Serve with desired toppings .
This recipe makes three portion . Only one is necessitate for our Southwestern Meatball Soup , but these are made to freeze ! Make all three part and preserve two for a showery day .
Mix the Ingredients
Preheat the oven to 400 ° degree Fahrenheit . transmission line two 15×10 - inch baking Pan with foil . In an extra - large sports stadium , combine the first seven element ( through pepper ) . summate ground beef ; using clean hands , mix lightly until combined ( do not overwork ) .
Shape and Bake the Meatballs
Shape the bitch mixture into 1 - inch meatball , using about 1 Tbsp . miscellany for each meatball . Arrange in inclined pans . Bake until done ( 160 ° F ) , about 15 minutes . Cool in pans on conducting wire wrack .
trial Kitchen Tip : For absolutely sized meatballs , use a small cookie scoop to portion the inwardness admixture .
Freeze the Meatballs
water parting meatballs among three 1 - gallon . resealable plastic freezer bags or airtight container . seal off and label . Lay bulge flat and freeze for up to 3 months .
Stuffed Meatball Variation
For meatball stuffed with cheeseflower , prepare as directed in Step 1 . Cut hope cheese ( such as Gouda , provolone , mozzarella , Armerican cheddar , Monterey Jack , Colby Jack , pepper Jack , feta , Muenster , or Swiss ) into 1⁄2 - inch cubes . Shape the nub mixture into balls as directed . slip in a cheese regular hexahedron into each ball , sealing meat around the cheese . Continue with the recipe as directed .
