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Mexican Potato and Meatball Soup

2 (10 1/2 oz. each) cans beef consomme
1 (8 oz.) can tomato sauce
2 c. water
4 med. potatoes (about 1 1/2 lbs.)
Mexican meatballs (recipe below)
4 carrots, halved lengthwise and cut
into 1 1/2 inch pieces
2 stalks celery, cut into 1 inch
2 green onions, sliced

In 4 quart kettle, combine consomme, tomato sauce and water. Cover, bring to a boil. Add potatoes; simmer 10 minutes. Drop in prepared
meatballs and carrots; cook 10 minutes longer. Add celery; continue to simmer until vegetables are tender, 10-15 minutes. Skim fat if necessary.
Serve in shallow soup bowls. Garnish with green onions. Makes 4 main dish servings.

Mexican Meatballs
1 lb. ground beef
3 tbsp. canned diced green chilies
2 tbsp. chopped parsley
1 clove garlic, minced
1/2 tsp. salt
1/4 tsp. oregano

In large bowl, mix together all ingredients. Shape into 1 1/2 inch balls.


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