Week 219: Mexican Meatball Soup
Hello & Happy Thursday!!
Thank you for allowing me to take off the past two weeks to spend time with my kids. We had a great break out west skiing, but I sure am exhausted. Why do I always feel like I need a vacation to recuperate from our vacations?!?!?
While looking back at previous spring menus for inspiring ideas, I noticed this tasty soup hasn't been offered in nearly 2 years .... oops! It's definitely time to bring this tasty soup back into the rotation :-)
On the menu for TUESDAY, APRIL 4th is MEXICAN MEATBALL SOUP with ITALIAN HERB BREAD. Mexican Meatball Soup, known as Albondigas Soup, is a traditional soup made with juicy, herb infused meatballs, loaded with veggies, and simmered in a bold, aromatic tomato broth - plus tons of toppings!
The soup begins with assembling the meatballs, which are made with ground beef, breadcrumbs, egg and tons of spices. They are baked in the oven to intensify their flavor.
Meanwhile, onions, diced carrots and zucchini are sauteed in olive oil in the pot. Next, homemade chicken stock, diced tomatoes, tomato sauce and spices are added. Once the soup comes to a boil, the meatballs, black beans, and corn are dropped in. After the soup simmers, it's garnished with fresh cilantro, tortilla chips and shredded cheddar cheese.
The bread companion this week is my ITALIAN HERB BREAD. This delicious bread, filled with garlic, butter and fresh herbs, will make a perfect pair with this soup.
On the menu for dessert this week are ORANGE CREAMSICLE COOKIES! A brand new cookie that is perfect for the Spring! These cookies are a perfect combination of orange and white chocolate to provide a delicious creamsicle flavor - as they have orange zest and white chocolate chips in them. Be sure to try this new cookie and get your orders in before they sell out! ~ Jenny from Jenny Sue Delights