Texan Meat Ball Soup

Ingredients

• 2/3 lb (300 g) lean ground beef
• 1/2 cup (125 mL) cooked rice
• 2 onions, chopped
• 1 garlic clove, chopped
• Salt and pepper
• 1 green bell pepper, trimmed and diced
• 1 zucchini, cut in 2 lengthwise and sliced
• 2 tbsp (30 mL) butter
• 5 cups (1.25 L) vegetable broth
• 1 can (19 oz/540 mL) tomatoes
• 1 can (19 oz/540 mL) black beans, drained
• 2 tsp (10 mL) chili powder
• 1/2 tsp (2 mL) ground cumin
• 1/2 tsp (2 mL) ground coriander
• 2 bay leaves
• Hot pepper sauce
• Fresh coriander leaves
• Sour cream
• Grated Canadian Cheddar cheese

Preparation

1. In bowl, mix beef, rice, 1 onion and garlic. Season to taste with salt and pepper. Shape mixture into small balls, frequently soaking your hands in water. Set aside
2. In large saucepan, sauté meat balls, remaining onion, green pepper and zucchini in butter for 7 to 8 minutes. Stir in broth, tomatoes and black beans. Bring to boil. Add chili powder and cumin and season to taste with salt, pepper and hot pepper sauce.
3. Reduce heat, cover and simmer for 45 minutes. Serve in soup bowls and garnish with fresh coriander and 1 tbsp (15 mL) sour cream. Top with Canadian Cheddar cheese. Serve with nachos.