Saturday, October 30, 2010

Saturday Recipe Swap: Mexican Meatball Soup

A few weeks ago, Dad went for a haircut and saw the April issue of the Real Simple magazine sitting on the magazine rack.  After flipping through it, he knew it would be just the kind of magazine I would love.  He asked the barber if he could pay her for the issue, to which she told him to just take it. 

It was my first time looking through a Real Simple magazine.  I loved it! So many different real simple tips on doing everyday household chores.  For example, to light hard to reach candles, light the end of a long piece of uncooked spaghetti to make it easier to reach.  Who would have thought!

In tribute to his thoughtfulness, I have been making a new recipe on Wednesdays (Dad's night to have dinner with us) from the pages of April's Real Simple

Today's recipe is Mexican Meatball Soup.  So easy to make.  So packed with flavor.  Can be somewhat prepared ahead of time. Absolutely delicious (a-licious, as Addie would say).

Ingredients
  • 1 pound ground beef
  • 2 scallions, chopped
  • 1 cup tortilla chips, crushed plus more for serving
  • 1/4 cup chopped fresh cilantro plus sprigs for serving
  • 1/2 teaspoon ground cumin
  • Kosher salt and black pepper
  • 3 cups mild jarred salsa (about 1 1/2 16-ounce jars)- just get a 24 oz. jar and you are covered
  • 1 avocado, cut into pieces
Directions
  • Heat broiler. In a bowl, combine the beef scallions, tortilla chips, cilantro, cumin, 1/2 tsp. salt, and a 1/4 tsp. pepper. IShape the mixture into 1-inch balls (about 24) and place on a broilerproof baking sheet.  Broil until beginning to brown, 5 to 6 minutes.
  • Meanwhile, in a blender (or food processor), puree the salsa with 1 cup water.  Transfer to a large saucepan, add 2 cups water, and bring to a boil. Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes.
  • Serve the soup with the avocado, cilatro sprigs, and tortilla chips, if desired.
Because I had to run to my mom-in-laws house for a bit (to see my adorable little nephew who is 361 days younger than Addie), I premade the meatballs (the longest step in the whole recipe) while chatting on the phone with Titi Ruthie, put them in the fridge while I was away, and put them to broil when I finished the rest of dinner.

I also served this with cornbread pudding.

Something I learned by serving this meal is that Addie loves avocado (something she got from Grandma Ana without even knowing it!).  She basically ate half of the avocado that I served.

Happy eating!

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