June 1, 2008

meatball soup

I got the idea from an old Mexican cookbook I bought last year from a church outdoor sale. The ingredients are simple starting off with the ground beef for the meatballs and vegetables which are available year round like green beans, carrots and corn. There are other additions which will also work like black beans and fresh avocados. A touch of cumin and chili powder complete the flavors. This comforting soup can be a meal by itself but will also be great with some quesadillas or cornbread. Sprinkle grated cheese and crispy corn tortilla strips on top right before serving.

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