April Soup of the Day Winner!

Congrats to Rosalee Parisi, who submitted this recipe for Mexican Meatball Soup to our ongoing Soup of the Month Contest! You may have already seen it on the menu and given it a try, but if not, come visit The Timberview Restaurant at the Keene Country Club!

Mexican Meatball Soup

2 zucchini chopped
3 stalks chopped celery
1 small onion chopped
1  14 1/2 ounce can of chopped tomatoes ( with juice)
2 1/2 c unsalted beef stock
2 tablespoons tomato paste
1 cup water
1/2 tsp minced oregano
1 tsp chili powder
salt and pepper to taste
1 lb ground beef
1 egg slightly beaten
1/4 c seasoned breadcrumbs

 

Combine: zucchini, celery, onion, tomatoes with juice, tomato paste, stock, water,and spices in a large pot. Bring to a boil, reduce heat and simmer uncovered for 30 minutes. (Until veggies are just tender) Season to taste with salt and pepper.

While above is simmering combine in a bowl: Ground beef, egg, bread crumbs, salt and pepper shape into mini meatballs. When soup is ready drop into pot simmer until opaque about 15 to 20 minutes.

Ladle into bowls and may serve with tortilla chips crushed and shredded cheddar cheese.

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