Smoky Meatball and Veggie Soup |
Prep Time: 25 mins
Cook Time: 20 mins
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Yield:4-6
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INGREDIENTS: |
| 3 tbsps |
olive oil |
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| 1/2 |
medium white onion, chopped |
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| 4 |
carrots, sliced |
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| 2 |
stalks celery, thinly sliced |
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Kosher salt |
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| 4 cups |
reduced-sodium chicken broth |
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| 1 |
(15oz) can hominy, rinsed |
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| 1 lb |
ground pork |
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| DIRECTIONS: |
- Heat the oil in a large saucepan over medium heat. Add the onion, carrots, celery, and 1/4 tsp. salt and cook, stirring occasionally, until just tender, 10 to 12 mins. Add the broth, hominy, and 2 cips water and bring to a simmer.
- Meanwhile, heat broiler. In a medium bowl, combine the pork, egg, bread crumbs, chipotles, and 1/2 tsp. salt. Form the pork mixture into 20 meatballs (about 1 heaping tbsp. each) and place on a broilproof baking sheet. Broil until cooked through, 7 to 8
- mins.
- Add the meatballs and lime juice to the soup. Sprinkle with the cilantro and serve with the lime wedges.
|
www.CookingWithRenaLee.com |
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