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Ingredientes
- 9 c. water
- 1/2 lb grnd beef
- 1/2 lb grnd pork
- 4 lrg cloves garlic, chopped
- 1 tsp grnd cumin
- 1/4 c. uncooked medium-grain rice (rinsed)
- 1 Tbsp. fresh thyme leaves or possibly 1 tsp. dry
- 1 x egg, lightly beaten
- 1 Tbsp. all-purpose flour
- 1 med onion, minced
- 1 med tomato, minced
- 1 x jalapeno chile, chopped (see note) wear gloves
- 1 tsp chicken base or possibly bouillon
- 1 lrg carrot, cut into 1 inch rounds
- 1 lrg zucchini, cut into 1 inch rounds Salt and pepper to taste
Direcciones
- Minced fresh cilantro, lime wedges and hot tortillas for serving
- Bring water to boil in a large pot.
- In a bowl, mix beef, pork, garlic, cumin, rice, thyme, egg and flour till well-blended. Shape mix into 1 inch meatballs and drop into boiling water.
- Cook till the water comes back to a boil. Remove meatballs to a bowl with slotted spoon.
- To the boiling water, add in the onion, tomato, chile, chicken base and carrot.
- Cook for 20 min. Return the meatballs and any accumulated juices to the soup along with the zucchini. Cook for an additional 15 min. Season with salt and pepper.
- Ladle into bowls. Sprinkle with cilantro. Pass lime wedges for squeezing and hot tortillas to eat with the soup
- Note: Wear gloves when handling fresh chilies; the oils can cause a burning sensation on your skin.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3229g | |
| Calories 1350 | |
| Calories from Fat 836 | 62% |
| Total Fat 92.76g | 116% |
| Saturated Fat 34.94g | 140% |
| Trans Fat 0.0g | |
| Cholesterol 506mg | 169% |
| Sodium 508mg | 21% |
| Potassium 2745mg | 78% |
| Total Carbs 37.68g | 10% |
| Dietary Fiber 8.9g | 30% |
| Sugars 15.89g | 11% |
| Protein 90.93g | 145% |
