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Ingredients
Meatballs
1/2 cup fresh bread
crumbs
1/4 cup milk
1 lb. ground beef
1/2 lb. ground pork
1/4 cup rice
1 egg
1 tablespoon garlic,
minced
1/2 cup minced onion
1/2 onion, minced
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black
pepper
Soup
2 tablespoons olive oil
1 large onion, chopped
1 green bell pepper,
chopped
2 carrots, cubed
1 chipotle pepper,
minced
2 teaspoons minced
garlic
2 cans chicken broth
1 can beef broth
2 soup cans of water
1 14.5-oz. can diced
tomatoes
1 tablespoon chili
powder
1/2 teaspoon ground
cumin
1 teaspoon oregano
1/2 teaspoon salt
1/8 teaspoon pepper
1 bunch spinach
fresh cilantro, chopped
for garnish
fried tortilla strips
for garnish (optional)
Directions
Meatballs
Soak the bread crumbs
in the milk in a small bowl while adding
other ingredients to meat. In a large mixing bowl, add ground beef,
ground pork, rice, egg, garlic, onion, cumin, salt and pepper.
Add soaked bread crumbs and rice and thoroughly mix
all ingredients into meat (hands work best). Form into small balls (about 1 to
1 1/4-inch in size) and set aside on a plate near
cooking area.
Soup
In a large soup pot,
heat olive oil, then add onion, green pepper and carrots and sauté until tender
(about 3-5 minutes), stirring occasionally. Add
chipotle pepper and garlic and cook for another 30
seconds. Add
chicken broth and beef broth, water, tomatoes, chili powder, cumin, oregano, salt and pepper. Bring
to a boil, then reduce heat and cover and simmer
for 15 minutes.
Carefully add meatballs
to soup using a large spoon. Bring to a boil again,
then cover and reduce heat and simmer for another 20
minutes.
While soup is simmering,
remove stems from spinach, then rinse and tear
leaves. Just before serving,
stir in spinach and simmer until wilted (about 2
minutes). Sprinkle each serving with chopped fresh cilantro. If desired, top with
freshly fried corn tortilla strips (see recipe
instructions on how to make your own homemade fried
tortilla strips). Delicious served
with a side of avocado slices.
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