Monday, March 11, 2013
Zest of 1 lime
To prepare the meatballs, mix the beef, pork, eggs, rice, chile pepper, garlic, cilantro and seasonings. Form mixture into 1-inch meatballs. This should give you 25 to 30 meatballs. Set aside.
Heat the oil over medium heat in a 5- to 6-quart Dutch oven or other heavy bottomed pot. Add the onion and carrot. Slowly caramelize until the vegetables are light brown, about 20 minutes. Add the garlic and continue cooking an additional 5 minutes.
Add the red peppers and broth to the pot. Bring to a boil, reduce to a simmer and cook 10 minutes. Place the meatballs, potatoes and green beans in the broth. Cook until the rice in the meatballs is done, about 20 minutes. Stir in the lime zest. Adjust the seasoning with salt and pepper.
Makes 4 quarts. To serve, set 2 or 3 meat balls in a bowl. Ladle the soup with over the meatballs. This recipe will serve a gathering of 6 to 8 persons as the main course. Or it will serve 15 as a soup coarse.
Provide shredded cabbage, sliced radishes, chopped cilantro, chopped green onion and lime wedges for garnish if desired. Warm flour tortillas should also accompany the soup.