Spicy Meatball Soup
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 pound ground beef
- 1 teaspoon dried oregano
- sea salt and freshly ground black pepper
- 1/4 cup fresh cilantro chopped
- 1 14 oz can diced tomatoes
- 1 teaspoon red pepper flakes or to taste
- 1 teaspoon cumin seeds
- 2 cloves garlic peeled and thinly sliced
- 1 small onion peeled and chopped
- 1 small onion peeled and finely diced
- evoo
- ***meatballs***
- 2/3 cup fresh breadcrumbs
- 3-4 tablespoons whole milk
- ***soup***
- 1/2 - 1 tablespoons chipotle chile paste or chipotles in adobo
- 1 quart beef or chicken stock
- 1 12 oz can corn drained
- 2 small zucchini trimmed and diced into 3/4 inch pieces
- ***for serving***
- 1 large handful tortilla chops roughly chopped
- 2 tablespoons seeded & chopped jalapeno
- Carbohydrate 38.9264105367648 g
- Cholesterol 77.1107029 mg
- Fat 26.283712730117 g
- Fiber 3.54315003486078 g
- Protein 32.554858202251 g
- Saturated Fat 8.18174898122596 g
- Serving Size 1 1 Serving (499g)
- Sodium 872.166677775074 mg
- Sugar 35.383260501904 g
- Trans Fat 3.0896223587185 g
- Calories 524 calories
My Spicy Meatball Soup Adventure: A Weeknight Winner
As a busy working mom, finding time to cook delicious and satisfying meals can feel like a constant battle. I crave flavorful food, but my schedule often leaves me reaching for takeout or quick, less-than-healthy options. That's why I'm always on the lookout for recipes that are both tasty and efficient. This Spicy Meatball Soup recipe completely changed my weeknight dinner routine!
I stumbled upon this recipe adapted from a cookbook, and I was immediately drawn to its promise of quick preparation and bold flavors. The best part? The recipe's versatility. Making a double batch of meatballs allows me to freeze portions for future meals, making those busy weeknights even easier. Imagine, pulling perfectly seasoned meatballs from the freezer, ready to become the star of a quick and hearty soup, or the centerpiece of a delicious pasta dish. No more frantic last-minute meal planning for me!
The process itself is surprisingly straightforward. The initial step of making the meatballs is very satisfying. The combination of the herbs and spices is incredible. There is something very primal about forming those little balls of seasoned beef; a tangible connection to the food I am about to prepare and enjoy.
The soup's flavors are rich and complex. The chipotle peppers add a beautiful smoky heat that complements the savory meatballs beautifully. I love the addition of fresh cilantro, jalapeno, and tortilla chips for a bit of extra crunch and freshness. It is the perfect balance of spice and comfort. It is a flavour sensation. The soup is hearty enough to be a satisfying meal, but it’s also light enough that you won’t feel weighed down after eating it.
Beyond its convenience, this recipe allows for creativity. I've started experimenting with different vegetables— adding spinach or mushrooms for an extra nutritional boost and exciting change of flavors. The possibilities are endless! The meatball recipe is so versatile that I can make other dishes besides soup. This recipe has become my new go-to for a quick and easy meal. But even more importantly, the double batch of meatballs means that I have a delicious and versatile meatball stockpile in my freezer ready for any cooking adventure.
This recipe isn't just about convenience; it’s about quality time with my family. It’s about sharing a warm, delicious meal together without spending hours in the kitchen. The beauty of a simple, yet flavorful recipe like this one is that it lets me focus on what truly matters most: connecting with loved ones over a comforting and delicious meal. And that, my friends, is priceless.
So, if you're looking for a recipe that is both delicious and time-efficient, look no further. Try out this Spicy Meatball Soup; I promise it won't disappoint. Its hearty and flavorful broth will quickly become a staple in your kitchen. The versatility of the meatballs means that you’ll find yourself using this recipe again and again! This is not just a recipe; it is a time-saving culinary solution with a taste of home.
Step-by-step
- First prepare the meatballs. Sauté the onion and garlic with salt and pepper to taste in a hot oiled frying pan for about 5 minutes until soft and lightly colored, adding the red pepper flakes after a minute or two.
- Place the beef in a large bowl and add salt and pepper. Make a well in the center of the meat. Put the breadcrumbs in a separate bowl and moisten with the milk. Add salt and pepper, then stir the breadcrumbs and onion mixture into the beef and mix until just combined.
- With wet hands, shape the beef mixture into small balls slightly larger than a golf ball. Transfer to a lightly greased plate or baking sheet and chill for 30 minutes until firm.
- Put a little olive oil in a frying pan and cook the meatballs over a medium-low heat for about 10 minutes until evenly colored on the outside.
- Add the chipotle chile paste (or chipotles in adobo) and stir over high heat. Add the canned tomatoes, oregano, and stock. Bring to a boil, then lower the heat.
- Season with salt and pepper and gently simmer for 20 minutes until the meatballs are cooked through and the soup has thickened slightly (this can be done in advance, then left overnight for the flavors to develop).
- Before serving, add the corn and zucchini and cook for 3-4 minutes, until both are tender.
- Serve the soup garnished with the tortilla chips, cilantro, and jalapeno peppers.
