“This is a tasty mexican style soup with meatballs.”
READY IN:
40mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Mix ground beef, onion, egg, bread crumbs, chili powder, cumin and salt in medium bowl until well blended.
  2. Place mixture on lightly oiled cutting board; pat evenly into 1 inch thick square.
  3. Cut into 36 squares with sharp knife; shape each square into a ball.
  4. Place meatballs slightly apart in single layer in microwavable container.
  5. Cover and cook on HIGH 3 minutes or until meatballs are no longer pink in center.
  6. While meatballs are cooking, bring broth and carrot to a boil in covered Dutch oven over high heat.
  7. Stir in corn and sherry.
  8. Transfer meatballs to broth with slotted spoon.
  9. Reduce heat to medium and simmer 3 to 4 minutes or until meatballs are cooked through.

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