Hello Foodie Friends.
Welcome back to Kill It, Cut It Up and Cook It.
We had such a great time last week trying out Mexican Food, we decided to have a repeat this week.
Today's recipe is for MEXICAN MEATBALL SOUP.
I love soups. They are a great quick and easy meal when there is football to go with it. On a crisp fall day, nothing is better than a nice warm bowl of home made goodness.
And a cold beer.
And a cute Doggie
Well, it's 92 degrees on this October day, but have we got a wonderful day of football coming.
ESPN is in Gainesville today, prior to a great SEC Match up, as the Auburn Tigers come to the Swamp to visit the Gators.
Only Gators get out alive
It's also the National Game on CBS and all eyes will be on the Swamp.
Before the game, let's get everything ready to go, so we can let it cook during the second quarter and have our feast at halftime.
Here's what you need to get started on the Balls
MEAT BALLS
7 (6 INCH) Corn Tortillas (Cut into
1/4's)
1 CUP Fresh Cilantro leaves and Stems
1 Large Egg
2 TBL Chicken Broth
4 Garlic Cloves, Chopped coarse
1 tsp Salt
½ tsp Ground Pepper
In your food processor PULSE the
Tortillas until finely chopped.
Set aside ¾ cup for later
ADD the cilantro, egg, broth, garlic,
salt , and pepper.
PULSE until smooth (1 minute or so)
scraping down the sides of
the bowl as needed.
Put the mixture into a large bowl and
add the Pork.
(I screwed this one up. I put the pork into the processor with everything else. - It worked out OK)
Mix with your hands until totally
combined.
Divide mixture into meatballs (about a
Table Spoon portion)
Transfer meatballs on a plate covered
with plastic wrap.
Place in the refrigerator until needed.
SOUP
1 Can of Diced Tomatoes (14.5 ounce
size)
1 Onion cut into 1/4's
1.5 TBL Chili Powder
4 Garlic Cloves chopped medium
2 tsp Minced Canned Chipotle chili in
adobo sauce
1 tsp dried Oregano
1 tsp Salt and ½ tsp Pepper
1 TBL Veg. Oil
6 cups CHICKEN BROTH
2 Zucchini cut into ½ inch size
2 Carrots peeled and cut into ½ pieces
GARNISH if desired
Lime Wedges
¼ cup of fresh cilantro
Chop the Carrots and Zucchini and set aside.
Gather all the other ingredients ans set aside
In a clean food processor, place the
tomatoes and juices, chili powder, onion, garlic, 1 tsp Salt and ½ TSP Pepper. Process
until mixture is smooth/ (about 30 seconds)
Place in a bowl and set aside.
Let's grab a refreshing adult beverage and go watch some football
GO GATORS
The game is going well. The first quarter is drawing to a close, and it's time to start the soup. (You can do this while keeping an eye on the game)
When our quarterback went down, I thought we were done. But he was able to shake it off and was ready to go after half time.
Heat oil in a Dutch Oven (big pot)
over medium high heat until it “shimmers.”
Add the tomato mixture and cook
(stirring occasionally) until well browned, about 10 to 12 minutes.
Add the broth, zucchini, carrots, and
the processed tortillas that you had set aside earlier.
ADD the chilled meatballs to the pot
and bring to a boil.
Reduce heat to medium and simmer until
meatballs are cooked through and veggies are tender.
(About 30 minutes)
Season with Salt & Pepper to taste.
Garnish (Lime wedges & Cilantro) and SERVE
Just in time for HALF TIME
The soup when well with the Quesadillas that Penny whipped up while I was yelling at the TV.
Yes I have discovered MEXICAN Food...... Well, some of it.
This was right tasty. The Meatballs were perfect and the broth was out of this world.
WINNER WINNER, MEXICAN DINNER !!!!!!
And the football was fun too.
Best game I have seen this year. The Gators proved they deserved their ranking.
After the game we texted our friend who went to Auburn. Not to gloat, we just wanted to make sure he was OK.
He wasn't.
Now on to Baton Rogue and L.S.U. Since the game starts at 8 PM, we won't be having a half time meal. (except for Popcorn) So we will do a main dinner meal next time.
See you all next time, on KILL IT, CUT IT UP, AND COOK IT.
And remember ::::::
Live Long and Prosper
