Tex Mex Meatball Soup Recipe

• 1 onion
• 1 zucchini
• 1/2 pound grnd beef
• 1 teaspoon chili pwdr
• Salt and pepper
• 1 tbsp. oil
• 1/2 teaspoon grnd cumin
• 1/2 teaspoon oregano
• 1 pound canned tomatoes
• 1 1/3 c. beef stock or possibly broth
• 1/8 teaspoon warm pepper sauce

1. Chop onion.
2. Cut zucchini into 1 inch pcs.
3. Combine beef, chili pwdr, salt and pepper into 1 inch balls.
4. In Dutch oven, heat oil over medium heat.
5. Add in meatballs and brown well - remove meatballs and lower heat.
6. Add in onion and zucchini.
7. Cover and cook 5 min.
8. Stir in cumin, oregano, tomatoes with their juice stock, warm pepper sauce, salt and pepper.
9. Cover and simmer for 15 min.
10. Add in meatballs, heat thoroughly.
11. I use 1 lb.
12. grnd beef if desired a lot of meat in your soup.

onion, zucchini, beef, chili pwdr, salt, oil, grnd cumin, oregano, tomatoes, beef stock, warm pepper

Taken from cookeatshare.com/recipes/tex-mex-meatball-soup-3829 (may not work)