mexican meatball soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 362.8
  • Total Fat: 25.7 g
  • Cholesterol: 101.4 mg
  • Sodium: 840.8 mg
  • Total Carbs: 11.1 g
  • Dietary Fiber: 3.1 g
  • Protein: 22.4 g

View full nutritional breakdown of mexican meatball soup calories by ingredient
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lower in carbs than most, with cabbage.
makes( 8) 2 cup servings
lower in carbs than most, with cabbage.
makes( 8) 2 cup servings

Number of Servings: 8


    1.5 Tb chili powder
    1/2 tsp garlic powder
    1/2 tsp onion powder
    1/4 tsp crushed red pepper flakes
    1/4 tsp dried oregano
    1 tsp paprika
    1/2 tbs ground cumin
    1/2 tbs sea salt (you may want to reduce salt for your taste)
    1/2 tbs black pepper
    1/2 lbs ground pork
    1 lbs lean ground beef
    1 eggs
    1 egg whites
    3 oz can tomato paste
    4 oz can diced green chilies
    4 (14 1/2-ounce) cans beef broth
    (or beef bouillon and water)
    2 tbs olive oil
    1 teaspoon hot sauce
    2 medium carrots, diced
    2 medium zucchini, diced
    2 medium tomatoes, diced
    1 medium onion, chopped
    1 medium-size green bell pepper, chopped
    3 cups shredded cabbage


beat eggs and egg whites
mix all dry ingredients(above the stars)
add to meat
add tomato paste and green chilies
mix well
roll into 2oz balls
Bake for 20 to 25 minutes in a single layer in a 350F preheated oven.
makes 17 meatball
after meatballs are cooked
saute onion, carrot, bell pepper in oil till onions are translucent
add broth, hot sauce, tomato, zucchini, cabbage bring to a boil in a large Dutch oven. Add meatballs, a few at a time. Return to a boil; reduce heat, and skim foam from top. simmer 25 minutes.
makes (8) 2 cup servings (2 meatballs per serving)

Number of Servings: 8

Recipe submitted by SparkPeople user MOONTOES1.

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