Southwestern Meatball Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 Tbsp. olive oil

1 cup chopped carrots

1/2 cup chopped onion

2 cloves garlic, minced

freezer meatballs

32 ounces low sodium beef broth

no salted added canned tomatoes

2 cups frozen roasted whole kernel corn

canned green chiles

1 tsp dried oregano

ground pepper

1/2 tsp. salt

1/2 tsp. ground cumin

8 ½ ounces of rice

fresh cilantro

3 eggs

2 tablespoons milk

1 cup chopped onion

garlic clove

3/4 cup fine dry bread crumbs

1 tsp salt

1 tsp black pepper

3 pounds of ground beef

Directions

Steps to Make It

Cook the Meatballs

In a 4- to 6-qt. pot heat the oil over medium heat. Add carrots, onion, and garlic; cook and stir until tender, about 5 minutes. Stir in the Freezer Meatballs and the next eight ingredients (through cumin).

Add the Rice

Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Stir in rice; heat through. Serve with desired toppings.

Freezer Meatballs

Mix the Ingredients

Preheat the oven to 400°F. Line two 15×10-inch baking pans with foil. In an extra-large bowl, combine the first seven ingredients (through pepper). Add ground beef; using clean hands, mix lightly until combined (do not overwork).

Shape and Bake the Meatballs

Shape the beef mixture into 1-inch meatballs, using about 1 Tbsp. mixture for each meatball. Arrange in prepared pans. Bake until done (160°F), about 15 minutes. Cool in pans on wire racks.

Freeze the Meatballs

Divide meatballs among three 1-gal. resealable plastic freezer bags or airtight containers. Seal and label. Lay bags flat and freeze for up to 3 months.