Smoky Meatball and Vegetable Soup

Smoky Meatball and Vegetable Soup
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By May, 2012

Nutritional Information

  • Per Serving
  • Calories 528
  • Fat 33g
  • Sat Fat 10g
  • Cholesterol 151mg
  • Sodium 917mg
  • Protein 34g
  • Carbohydrate 25g
  • Sugar 5g
  • Fiber 4g
  • Iron 2mg
  • Calcium 71mg
What does this mean? See Nutrition 101 .

Quick Tip

Microwave and refrigerator in the kitchen
This soup can be made up to 2 days in advance. Store, covered, in the refrigerator.

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