Tomatillo and Meatball Taco Soup
The best American name for this vegetable would probably be “Mexican green tomato”, but they actually taste nothing like regular tomatoes, In fact, the tomatillo is not a tomato at all. The tomatillo has a tart, lemony flavor that is enhance when cooked (especially roasted) and is an excellent base for salsas. While salsa (salsa verde) is the most popular way to enjoy tomatillo, they can be used in other ways. Tomatillos contain high amounts of vitamin A&C. Tomatillos are our #2 sales item!
Ingredients:
For the meatballs:
2 pound ground turkey or beef
2 eggs
1 medium onion, chopped
1 jalepeno, chopped
1/2 cup crushed tortilla chips
1 tsp cumin
1 tsp cayenne
1 tsp salt
1/2 tsp pepper
2 tbsp olive oil
For the soup:
4 tomatillo
3 roma tomatoes
1 medium white onion
2 zucchinis
4 carrots
1 jalepeno
1 green bell pepper
1 can black beans (drained)
1 can kidney beans (drained)
1 can corn (drained)
2 limes juiced
1 can diced green chilies (4 ounces)
2 can chicken stock (14.5 ounce cans)
1 can diced tomatoes
1 can stewed tomatoes
1 package ranch dressing mix
1 package taco seasoning mix
1 1/2 tsp salt
1 tsp pepper
Instructions:
To prepare the meatballs, add all ingredients except olive oil to a large bowl. Mix together with a fork, then form into 1 inch round balls. In a large skillet warm up olive oil. Add meatballs and brown each side about two minutes per side. Remove meatballs from skillet and drain on a paper towl.
Meanwhile, add tomatillos, tomatoes, white onion, bell pepper, carrots, zucchinis, and jalepeno to a food processor. Pulse until everything is finely chopped. Add vegetables to a large soup pan. Add in remaining ingredients and meatballs. Bring to a boil, then let simmer for about 30 minutes.
From pardonthedoghair.com