I’m always looking for yummy recipes that use ground beef – my kids love it, and more importantly, I always seem to have it in the freezer. But without resorting to “Hamburger Helper” (eck!). it is tough to come up with new, and tasty, recipes that use hamburger. When I saw this one in Cooking Light Magazine, I knew it was worth a try. And boy, am I glad! It was absolutely delicious!
Because I am incapable of following a recipe exactly (I never manage to buy ALL the right ingredients, and I tend to go off into my own world while cooking), this is my adaptation. I think because this is a soup, you can adapt it quite liberally to match your own preferences.
2 Jalapeno peppers
1 red bell pepper
2 cups frozen roasted corn (you can use fresh and roast it if you have the time)
3 cups tostada chips
3/4 tsp. kosher salt
3 tsp. chopped garlic
1/3 cup panko (Japanese breadcrumbs, but feel free to use what you have)
1 pound ground sirloin
1 large egg, lightly beaten
1 small can tomato sauce
1 Tbs. olive oil
2 cups chopped onion
1 cup slice carrot
3 cups chicken broth
2 cups water
1/2 cup shredded Monterey Jack chees
1/2 cup shredded cheddar cheese
1. Preheat broiler
2. Cut jalapenos and bell pepper in half lengthwise; scrape out membranes and seeds.
Place pepper halves, skin sides up, on a foil-lined baking sheet. Broil 5 – 7 minutes. Remove and let cool. Peel and chop finely.
Combine 1/4 tsp. salt, 1 1/2 tsp. garlic, panko, sirloin, beaten egg, and tomato sauce.
Shape meat mixture into 24 meatballs (about 2 Tbs. each)
Place a Dutch oven over medium-high heat. Add olive oil to pan; swirl to coat. Add meatballs to pan, cooking for 8 minutes, turning to brown on all sides. Remove from pan.
Add onion and carrots to pan. Saute 5 minutes, stirring occasionally.
Add remaining garlic. Cook 1 minute, stirring constantly. Add peppers, corn, broth, and 2 cups water. Bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are tender, stirring occasionally.
Return meatballs to pan. Add remaining 1/2 tsp. salt and return to simmer. Cook 10 more minutes, or until meatballs are cooked through.
Ladle soup into bowls. Top with cheese, corn tostadas, and sliced avocado.