Ingredients
For the meatballs:
- 1 lb lean ground beef [See Note 1]
- 2 cloves garlic, minced
- ½ onion, chopped
- ½ cup uncooked Rolled Oats [See Note 2]
- 1 egg, beaten
- ¼ cup fresh spearmint, chopped finely
- ¼ cup fresh cilantro, chopped finely
- ¼ cup fresh oregano, chopped finely [See Note 3]
- 1 tsp ground cumin
- ½ tsp Chipotle chili powder [See Note 4]
- salt and pepper to taste
- For the soup:
- 3 cloves garlic, minced
- ½ onion, chopped
- 1 large carrot, sliced
- 2 medium potatoes, peeled and cut into small dice-sized cubes
- 2 tbsp olive oil
- 3 cups beef broth
- 3 cups water
- 1 can (14.5 oz) diced tomatoes with chile peppers
- salt and pepper to taste
- Juice ½ of a lemon or lime juice [See Note 5]
- Optional Garnish:
- fresh cilantro, chopped finely
Instructions
- Heat the olive oil in a heavy bottom 5 qt stock pot to medium heat. Add onions and garlic and cook until onion is translucent. Add chopped carrots, celery, and potatoes to pot and cook for about 3 to 5.
- Meanwhile, in a bowl add all the meatball ingredients together and mix well. Shape into meatballs about 1 inch in diameter, about golf ball size. Set aside.
- Next. add the broth, water, diced tomatoes and spices into the stock pot. Stir to combine.
- Add the meatballs to the pot and bring to a boil, then reduce the heat to a simmer.
- Cover continue cooking over medium-low heat for another 15-20 minutes or until meatballs are cooked through. Add lemon juice and herbs. Taste and adjust seasonings as necessary.
Source : allrecipes.Com
