Ingredients:
Meatball
- 1lb beef, ground
- 1lb pork, ground
- 10 mint leaves, chiffonade
- 1/2 cup white rice
- 2 tablespoons DJ BBQ El Mariachi Blend
- 1/4 onion, small diced
- 1 tablespoon garlic, minced
- 2 eggs
Soup
- 1 tomato, diced (can)
- 1 cup water
- 4 1/2 cups beef broth
- 1 whole chipotle pepper dried
- 1 whole ancho pepper dried
- 1/4 onion, medium diced
- 1 tablespoon garlic, minced
- 1 Yukon potato, large diced
- 1 red potato, large diced
- 2 carrot, large diced
- 1/2 cup zucchini, large dice
- 1 tablespoon olive oil
Garnish
- thinly sliced radish
- diced avocado
- cilantro
- crema (Mexican sour cream)
- hot sauce
- cheese, grated
Instructions:
Meatballs
- In a large bowl, add the beef, pork, mint, rice, DJ BBQ Mariachi Blend, salt, pepper, onion, garlic, and eggs.
- Mix until well combined.
- Form meatballs. About the 1” to 1 1/2″ in diameter.
- Repeat until you no longer have meat.
- Place in the fridge until ready to use.
Sauce
- In a medium saucepan, fill with water ¾ of the way up and bring to a boil and turn off heat. Steep Ancho and Chipotle in water for 30 minutes.
- In a blender, add the tomatoes, water, onion, and garlic, and peppers. Blend until smooth
- Heat the oil in a large stock pot.
- Add the tomato sauce. Cook for 2 minutes on medium heat.
- Gently and carefully add the meatballs to the pot, one-by-one.
- Add the beef broth. Stir gently.
- Cook for 5 minutes.
- Add the carrots and potatoes.
- Stir gently to combine.
- Cover and let cook for 30 minutes. *Make sure your vegetables are tender before removing from heat.
- Serve with your favorite garnishes or those suggested in the ingredients list.
