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TEX-MEX MEATBALL SOUP | |
1 onion, chopped 1 zucchini, cut in 1" pieces 1/2 lb. ground beef 1 tsp. chili powder 1 tbsp. oil 1 tsp. ground cumin 1/2 tsp. oregano 1 lb. can tomatoes 1 2/3 c. beef stock or canned broth 1/8 tsp. hot pepper sauce Chopped fresh coriander (opt.) Combine beef, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper. Shape into 1" balls. Add oil to pan and brown meatballs. Remove meatballs, add onion and zucchini. Cover and cook 5 minutes. Stir in remaining ingredients. Add meatballs and heat through, sprinkle with fresh coriander. 4 servings. |
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