Week 280: Mexican Meatball Soup

Happy Thursday!

We are quickly approaching the last few weeks of soup for the season. I can't resist adding one more meatball soup before we part for summer ... The menu for TUESDAY, MAY 6th features MEXICAN MEATBALL SOUP with GREEN CHILE CHEESE 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.

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.

The bread companion this week is my Green Chile Cheese Bread. The bread features the delicious flavors of the Southwest ...smoky, slightly spicy roasted green chiles and creamy cheddar cheese. It's a perfect companion to this chili!