2lbs of ground beef
2/3 C of rice
1 1/2 tbsp Chicken Knorr
*Combine all ingredients listed above and roll into uniform size meatballs.
Vegetable of your choice, examples:
Squash, potatoes, corn, cabbage, carrots.
4 tomatoes (halved)
1 small onion (halved)
1-2 Serrano Chiles
4 cloves of garlic
2-3 tbsp oil
1 15oz can of crushed tomatoes
Toast and caramelize ingredients (minus the can of tomatoes) listed above in a frying pan until they are semi charred and have great color to them.
[pplus-campaign token=”ydk0USNdfyNCRADZ6fhikgVgzBL5sPvI8I2YmtvpLJCoFZ3kHHwBmkyI305FSzlQ” width=”300″ height=”250″ align=”left”]Gather all these ingredients and place them in a blender along with the can of crushed tomatoes and blend. Add some Chicken Knorr to flavor.
Add this soup base to a stock pot along with a little bit of water to prevent the sauce from popping and making a mess.
Add rolled meatballs and veggies of your choice to the pot and proceed to fill the pot with water until you reach 1/2 an inch from top of pot.
Boil for 30-45 minutes or until all the rice in the meatballs is cooked through thoroughly. Add more Chicken Knorr to you liking.
Enjoy! Remember if the soup seems thick, just add some water to thin it out.