Mike's Spicy Mexican Meatball & Rice Soup

Name: Mike's Spicy Mexican Meatball & Rice Soup
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: ● For The Beef Broth; 3 (14 oz) Cans Beef Broth [with sodium - reserve one for finish]; 1/2 Cup Mexican Beer [Dos Equis]; 1 tbsp Fresh Ground Cumin; 1/2 tbsp Mexican Oregano; 1/2 tbsp Coarse Ground Black Pepper; 1/2 tsp Ground Bay Leaves; 1/2 tsp Red Pepper Flakes; 3 tbsp Granulated Sugar; 2 tsp McCormick Taco Seasoning; ● For The Vegetables And Fruits; 1 Cup Sliced Mushrooms; 1 Medium Diced White Onion; 1/2 Medium Diced Red Onion; 1 Cup Fresh Cilantro Leaves; 1 LG Diced Beefeater Tomato; 1 Diced Green Bell Pepper [seeds removed]; 2 Diced Habenero Peppers [seeds removed - optional]; Juice Of 1/4 Lime; 2 (4 oz) Can Hatch Green Chilies [reserve one for finish]; 6 Cloves Fresh Garlic [smashed & minced]; 1 (28 oz) Can Diced Tomatoes; 1/2 Cup Of Your Favorite Red Salsa [not hot sauce]; 1/2 Cup Of Your Favorite Green Salsa [not hot sauce]; 1 (8.8 oz) Instant Long Grain White Rice [microwaveable]; ● For The Meatballs; 20 + Prefabed Frozen Meatballs; ● For The Soup Finish; 1 tsp Granulated Garlic Powder; 1 tsp Granulated Onion Powder

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

Well, as they say. "When it rains it pours." When one student gets sick, all of them inevitably will. With that, they all decided on some good old fashioned Mexican comfort food. High protein and high carb!

This delicious soup was not only created by six - seven year old culinary students, but, documented and photographed by them as well. We hope you enjoy this comforting dish as much as my students did today! Excellent work again kiddos! 💋

MMOBRIEN @cook_2891564

ALBUQUERQUE, NEW MEXICO

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Ingredients

60 Minutes

6 servings

● For The Beef Broth
3 (14 oz)Cans Beef Broth [with sodium - reserve one for finish]
1/2 CupMexican Beer [Dos Equis]
1 tbspFresh Ground Cumin
1/2 tbspMexican Oregano
1/2 tbspCoarse Ground Black Pepper
1/2 tspGround Bay Leaves
1/2 tspRed Pepper Flakes
3 tbspGranulated Sugar
2 tspMcCormick Taco Seasoning
● For The Vegetables And Fruits
1 CupSliced Mushrooms
1Medium Diced White Onion
1/2Medium Diced Red Onion
1 CupFresh Cilantro Leaves
1LG Diced Beefeater Tomato
1Diced Green Bell Pepper [seeds removed]
2Diced Habenero Peppers [seeds removed - optional]
Juice Of 1/4 Lime
2 (4 oz)Can Hatch Green Chilies [reserve one for finish]
6 ClovesFresh Garlic [smashed & minced]
1 (28 oz)Can Diced Tomatoes
1/2 CupOf Your Favorite Red Salsa [not hot sauce]
1/2 CupOf Your Favorite Green Salsa [not hot sauce]
1 (8.8 oz)Instant Long Grain White Rice [microwaveable]
● For The Meatballs
20+ Prefabed Frozen Meatballs
● For The Soup Finish
1 tspGranulated Garlic Powder
1 tspGranulated Onion Powder
1 (4 oz)[reserved] Can Hatch Green Chilies
1 tspGround Cumin
as neededFresh Cilantro
as neededFresh Chives
● For The Sides & Garnishments
as neededWarm Flour Tortillas
as neededFresh Chopoed Chives
as neededFresh Cilantro Leaves
as neededFresh Lime Wedges
as neededTortilla Chips
as neededSour Cream

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Steps

60 Minutes

1

Chop all vegetables and fruits. Add to a large pot.
2

Add everything in the Broth section to fruits and vegetables. Mix.
3

Simmer for 30 minutes covered stirring occasionally.
4

Add meatballs to pot. Frozen or thawed.
5

These are some of the best prefabed meatballs I've tasted to date. They're also a great time saver.
6

Heat your microwaveable rice for 60 seconds and add to pot.
7

Simmer meatballs 30 minutes longer if frozen - 15 minutes if dethawed.
8

Since seasonings can dissipate with longer simmer times, add your ingredients in your ● Soup Finish section and stir well while soup is still piping hot in the last 2 minutes. Add additional beef broth if needed. But, know that you'll want this soup a bit thick or, viscous, to eat with flour tortillas or chips.
9

Serve with fresh warm tortillas, chips, cilantro, sour cream, shreadded Mexican 3 Cheese, chopped chives and ice cold Mexican beer. Enjoy!

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Cooksnaps

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MMOBRIEN @cook_2891564

on May 03, 2017 20:53

ALBUQUERQUE, NEW MEXICO

I'm a Certified Sushi Chef, Certified Culinary Youth Instructor [6 thru 21 year olds] Licensed CYFD Foster Parent, Certified Mixologist, avid Scuba and Spear Diver, fisherman, camper, big game hunter and crazy avid gardener. Hense my love for the year round super fresh meats, seafoods and crispy fresh vegetables my students have consistently listed for your families picky approval!With that, cooking, teaching and feeding others are obviously 3 of my absolute passions in life. My culinary specialties as an easy going Chef include Asian, Mexican, Cajun, BBQing, Grilling, Irish Pub food, Low Country foods, anything seafood related, extra spicy foods, fresh meat, extra fresh vegetables, US comfort, kid friendly and super fast, quick and easy foods. But, I'll literally put anything in my mouth at least once. Pfft! My daddy didn't nickname me, "Goat," at two years of age for nothin'! Yup! I'll literally put anything in my mouth at least once!P.S. Most ALL of my recipes posted on this site were soley submitted by my youngest 6, 7 and 8 year old culinary students. Mostly recipes for the homeless and battered women's shelters they regularly cook for. That means ANYONE can make these super easy, crazy delicious recipes!Lastly, my only culinary motto? Be sure to marry a Cook or a Chef. After all, looks fade. Hunger sure as hell doesn't." Anyway, hit me up with any questions. I'm happy to help all y'all out if I possibly can!