Smoky Meatball and Vegetable Soup

Smoky Meatball and Vegetable Soup
Aya Brackett
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preparation
25
minutes
cooking
25
minutes
Serves 4

Ingredients

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

 

Charlyne Mattox
May 2012

Nutritional Information

  • Per Serving
  • Calories 528
  • 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
What does this mean? See Nutrition 101.

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