Are you tired of the same old meals? Want to surprise your family or friends with a little 'Latin charm? Then put the crockpot or slow cooker and try this recipe for Latin-Style Meatball Soup. Do not allow a cook to call dumb! If you want something more traditional, but they want a different twist, try the cycle of Steak Pot "Roast".
LATIN STYLE SOUP meatball
1 large onion, coarsely chopped
1 pound lean ground beef
1 / 3 cup plain dry bread crumbs
1 largeEgg
4 tsp chili powder
Cumin 3 / 4 tsp
1 / 2 teaspoon salt
1 large red bell pepper, coarsely chopped
1 1 / 2 cups frozen corn, thawed
3 cups low-sodium chicken broth
1 can (15 ounces) tomato sauce
Can tomato sauce 1 (14 1/2-oz) diced green chilies with
1 zucchini, halved lengthwise, then cut into thin slices
1 lime, cut into 6 columns
Preheat the oven to 425 degrees. Spray large sheet lined with nonstick baking spray.
Set aside 3 / 4 cup chopped l 'Onion.
In a large bowl, combine beef, bread crumbs, remaining onion, egg, 3 teaspoons of chili powder, cumin and salt and mix well. Form the mixture into about 30 meatballs beef. Place meatballs on baking sheet and bake until golden brown, about 10 minutes.
While the meatballs bake, combine the onions, reserved, peppers, corn, broth, tomato paste, tomatoes, and the last teaspoon of chili powder in slow cooker or crockpot. Stir in the meatballs, cover and cook 4 to6 hours on high or 8 hours of down to 10.
About 20 minutes before serving, add the zucchini into the pot. Cover and cook until tender.
Serve with lime wedges.
ROUND STEAK brazed
1 (1 1 / 2 lb) bottom round steak
1 / 2 teaspoon salt
1 / 2 teaspoon black pepper
2 teaspoons olive or canola oil
2 large yellow onions, sliced
3 cloves garlic, minced
2 cups beef broth
3 tablespoons tomato paste
3 large carrots, chopped
2 stalks celery, cut into1/2-inch pieces
8 sprigs thyme, tied together
1 bay leaf
1 pound small red potatoes, halved
The warmth of a 5 to 6 liters, slow cooker or crockpot.
Sprinkle the meat with seasoned salt and pepper. Heat the oil in a skillet over medium heat and add beef. Bake until golden brown, about 3 minutes per side. Remove from the pan and cook in the crockpot or slow. Add the onions and garlic to the beef.
Half of the broth into the pan with the tomato paste.Whisk constantly bringing to a boil, cook about a minute. Pour the mixture into the skillet beef. Add the remaining broth, carrots, celery, thyme and bay leaf. Press the potatoes down into the mixture, cut sides down.
Cover the pot and cook on high setting for 5-6 hours or on low setting for 10 to 12 hours.
Yield: 6 servings
Have fun!
