Sonoran Meatball Soup
Ingredients (1 gallons)
| Amount | Measure | Name |
|---|---|---|
| 4.00 | oz | Chicken meat , ground |
| 0.25 | cup | Breadcrumbs, plain |
| 1.00 | pc | Eggs , beaten |
| 1.00 | tbsp | Black Pepper |
| 0.25 | cup | Cilantro , minced |
| 1.00 | tbsp | Garlic(1) , minced |
| 0.50 | tsp | Cumin, ground |
| 2.50 | qt | Water |
| 0.25 | cup | Knorr Ultimate Roasted Chicken Base 6 x 1 Lb |
| 0.50 | cup | Spinach, chopped |
| 0.50 | cup | Corn, yellow kernels, frozen |
| 0.50 | cup | Onions , chopped |
| 0.50 | cup | Carrots , chopped |
| 0.50 | cup | Zucchini , sliced |
| 1.00 | cup | tomato , diced |
| 1.00 | cup | Green cabbage , sliced |
| 0.50 | tbsp | Chili powder |
| 1.00 | cup | Rice cooked |
Preparation
1. Combine chicken meat, bread crumbs, eggs, pepper, cilantro, garlic, and cumin. Shape into 1/2 oz. meatballs. Bake until browned. Set aside.
2. In a stock pot, bring water and Knorr Gourmet Edge Chicken Base to a simmer. Add meatballs, spinach, corn, onion, carrots, zucchini, tomato, cabbage, and chili powder. Simmer for 30 minutes.
3. Stir in rice, bring to a serving temperature. Hold for service.
Suggested garnishes. Cilantro, Avocado, Fried Tortilla Strips.
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