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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