Smoky Meatball and Vegetable Soup

smoky-meatball-vegetable-soup
Photo by Aya Brackett
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4.0 stars based on 35 reviews
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  • Serves 4
  • Hands-On Time
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 528 calories
    • Fat 33 g
    • Sat Fat 10 g
    • Cholesterol 151 mg
    • Sodium 917 mg
    • Protein 34 g
    • Carbohydrate 25 g
    • Sugar 5 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 71 mg
  • May 2012

Ingredients

  1. Check 3tablespoons olive oil
  2. Check 1/2 medium white onion, chopped
  3. Check 4 carrots, sliced
  4. Check 2 stalks celery, thinly sliced
  5. Check kosher salt
  6. Check 4cups reduced-sodium chicken broth
  7. Check 1 15-ounce can hominy, rinsed
  8. Check 1pound ground pork
  9. Check 1 large egg
  10. Check 1/4cup bread crumbs
  11. Check ½ to 1tablespoon chopped chipotles in adobo sauce
  12. Check 2tablespoons fresh lime juice, plus wedges for serving
  13. Check fresh cilantro leaves, for serving

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, and ¼ teaspoon salt and cook, stirring occasionally, until just tender, 10 to 12 minutes. Add the broth, hominy, and 2 cups water and bring to a simmer.
  2. Meanwhile, heat broiler. In a medium bowl, combine the pork, egg, bread crumbs, chipotles, and ½ teaspoon salt. Form the pork mixture into 20 meatballs (about 1 heaping tablespoon each) and place on a broilerproof baking sheet. Broil until cooked through, 7 to 8 minutes.
  3. Add the meatballs and lime juice to the soup. Sprinkle with the cilantro and serve with the lime wedges.