With Fall, I think hearty, comfort foods. Crockpots, casseroles, and my family favorites, soups! Chicken noodle, chicken and wild rice, and this recipe, Meatball Soup, are savory staples requested almost weekly. This Meatball Soup recipe hails from Chihuahua, Mexico, where it can be made into large batches and frozen, spicy or not, as you prefer! Either way, the soup is extremely flexible in recipe, can be prepped before hand, or set to simmer and let its’ mouthwatering aroma fill the air as you complete other tasks. With the hamburger, it can be molded into adorable meatballs, or just ground up, depending on the time you have. Please expirament, and make this amazing, nearly infallible recipe your new favorite!
Serves 10-12
Ingredients:
2.25 lbs ground beef-cooked and drained
6 carrots, peeled and chopped
6 celery stalks, chopped
½ tsp black pepper
1 tsp onion powder
1 tsp garlic powder
4 tbsp beef bouillion powder (Caldo de Res recommended)
2 tbsp dried, crushed jalapeno flakes (optional)
16 cups hot water
Two 8.8oz bags Uncle Bens Ready Rice in Spanish Style (Or you can make your own Spanish rice!)
Directions-
- Add the carrots, celery, and rice to a large stock pot. Add the hot water, pepper, onion powder, garlic powder, and beef bouillion powder to the pot and mix well. Turn on high heat, bring to a boil. Once at a boil, lower heat to simmer.
- As the ingredients in the stock pot are heating, combine your hamburger and jalapeno flakes in a large frying pan. Cook thoroughly and drain. Once drained, add your meat and any jalapeno bits to the soup. Let all simmer until vegetables are cooked to your preference.
Serve immediately, a slice or two of your favorite bread is suggested. Or, you can cool it and divide into bowls and freeze. To reheat, run container under hot water until soup can be removed and transfer to a pot. Heat and serve as usual!
