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Soup: Farmers Market Soup




Source of Recipe


Tequila Cook Book


List of Ingredients




MEATBALLS:

6 Tbsp. OLIVE OIL
1 ONION, chopped
1 lb. GROUND BEEF
1/2 cup BREAD CRUMBS
1 Tbsp. dried PARSLEY
1/4 tsp. CUMIN
3 - 4 Tbsp. TEQUILA
1 EGG, lightly beaten

SOUP:

1 ONION, chopped
1/2 cup WATER
1 GREEN BELL PEPPER, chopped
6 RIBS CELERY, chopped
1/2 CABBAGE, chopped
1 SWEET POTATO, diced
1 can (30 oz.) WHITE HOMINY
2 cups PINTO BEANS
1 Tbsp. RED CHILE POWDER
1/2 tsp. dried OREGANO
6 cups WATER
1 can (14 oz.) BEEF BROTH
1 tsp. BLACK PEPPER
1 tsp. SALT (optional)
1/2 cup ORANGE JUICE
1/2 cup TEQUILA




Recipe



Meatballs:

Heat 2 tablespoons of the olive oil in a frying pan and saut� onions until limp. Mix the cooked onions with the ground beef, bread crumbs, parsley, cumin, tequila and egg. Form the meat mixture into balls the size of a walnut and saut� in the remaining olive oil-gently turning to brown on all sides. When cooked through remove the balls to paper towels and reserve.

Soup:

Cook the onion, bell pepper and celery in 1/2 cup of water until limp. Combine the onion, bell pepper and celery with the rest of the ingredients in a large soup pot, cover and cook for 30 minutes. Add the meat balls and continue to cook for another 30 minutes.