Rating: 4 stars
13 Ratings
  • 5 star values: 4
  • 4 star values: 4
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Charlyne Mattox

Gallery

Credit: Aya Brackett

Recipe Summary test

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • Add the meatballs and lime juice to the soup. Sprinkle with the cilantro and serve with the lime wedges.

Nutrition Facts

528 calories; fat 33g; saturated fat 10g; cholesterol 151mg; sodium 917mg; protein 34g; carbohydrates 25g; sugars 5g; fiber 4g; iron 2mg; calcium 71mg.
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