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Printed Book:
22
Texas Meatball Soup
In a bowl, mix together beef, garlic, and half of the onions. Add a pinch of sea salt and pepper for flavour. Make several small meatballs. Set aside. Put oil in a large sauce pan and heat on medium-high heat.
Add meatballs, green pepper, zucchini, celery and remaining onion, and sear for 8 minutes. Add broth, salsa and kidney beans. Stir and bring to a boil. Add the spices, sea salt and both peppers. Reduce heat to medium-low, cover, and simmer for 45 minutes.
Serve in bowls garnished with fresh cilantro leaves.
Ingredients:
1)
organic extra lean ground beef : 0.65 lb
2)
garlic clove, chopped: 1
3)
onions, chopped: 2
4)
sea salt: 1 pinch
5)
pepper: 1 pinch
6)
olive oil: 2 tablespoon
7)
green pepper, chopped: 1
8)
zucchini, chopped: 1
9)
celery stocks, chopped: 2
10)
low-sodium vegetable broth: 5 cup
11)
medium organic salsa: 1.5 cup
12)
cooked kidney beans: 1.5 cup
13)
chili powder: 2 teaspoon
14)
cumin: 0.5 teaspoon
15)
coriander: 0.5 teaspoon
16)
bay leaves: 2
17)
sea salt: 1 teaspoon
18)
pepper: 1 teaspoon
19)
crushed red pepper: 0.25 teaspoon
20)
cilantro for garnish: 0
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