Ingredients:
For the Meatballs
1 lb. Ground Pork
1 Egg
3 oz. Fresh Bread Crumbs (I use pumpernickel)
2 oz. White Rice (I use Basmati)
1 oz. Cream (18 %)
1 tsp. Ground Cumin
1 tsp. Dry Oregano
1 tsp. Garlic Powder
1 tsp. Onion Salt
1 tbsp. Flour (optional)
For the Soup
3 Cups Water
3 Packets Chicken Bouillon Powder
1 Packet Beef Bouillon Powder
2 Medium Carrots ( sliced 1/2 “ thick)
1 Large White or Yellow Onion ( chopped medium)
2 Stalks Celery (diced medium)
3 Cups Tomato Sauce (I use Plum, milled, and spiced)
2 oz. Fresh Cilantro (rough chopped)
1 tsp. Garlic Powder
2 tsp. Dried Oregano
2 tsp. Ground Cumin
3 tbsp. Chipotle in Adobo Sauce (optional)
Preparation
- Combine pork, egg, bread crumbs, rice, cream, cumin, garlic powder, and onion salt in a bowl and mix well
- Form a ball with the mixture
- If ball too moist add flour and mix until firmer
- Cover bowl with saran wrap and chill for about an hour
- Preheat oven to 375 degrees
- Form the pork mixture into roughly 1-inch meatballs and place into a rectangular casserole dish
- Place the casserole in the oven for about 5 minutes, turn the meat balls over, bake for another 5 and let cool
- Bring water to a boil in a large pot or Dutch Oven, add bouillon packets and stir until well mixed
- Lower the heat to a simmer
- Add the carrots, onion, celery, tomatoes, cilantro, garlic powder, oregano, and cumin – mix well
- Add the chipotle in adobo sauce if desired, and mix well (this adds a lot of smoky flavour to the broth)
- Simmer for about twenty minutes
- Add the meatballs gently into the broth – don’t splash
- Simmer for another twenty minutes
- Turn off the heat and let cool slightly prior to serving
- The soup can be made in advance – reheat for a few minutes prior to serving
- Serve with buttered French Bread slices, or flour tortillas cut into strips for dipping