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Categories:
ground beef eggs onion tortilla chips fresh cilantro oregano salt ground cumin black pepper beef tomatoes sugar red pepper carrots celery bay leaf
Viewed: 19 - Published at: a year agoIngredients
- 1 pound Lean Ground Beef
- 4 whole Eggs, Lightly Beaten
- 1/2 whole Small Onion, Finely Chopped
- 3/4 cups Crushed Tortilla Chips
- 4 Tablespoons Finely Chopped Fresh Cilantro
- 1 Tablespoon Dried Oregano
- 1 teaspoon Salt
- 1/2 teaspoons Ground Cumin
- 1/2 teaspoons Black Pepper
- 7 cups Beef Or Chicken Stock
- 1 can 1 Pound Tomatoes With Their Juice
- 2 teaspoons Sugar
- 1 teaspoon Red Pepper Flakes
- 2 whole Carrots, Coarsely Chopped
- 2 stalks Coarsely Chopped Celery
- 1 whole Bay Leaf
Method
- In a mixing bowl, stir together the beef, eggs, onion, tortilla chips, cilantro, oregano, salt, cumin and pepper. Cover tightly and refrigerate for 1 hour.
- Put the stock in a large saucepan. Add the tomatoes, crushing them slightly with a wooden spoon, along with the sugar, red pepper flakes, carrots, celery, onion and bay leaf. Bring to a boil and reduce the heat to a simmer.
- Moistening your hands with cold water, form the beef mixture into balls 1 to 1 1/2 inches in diameter and slip them carefully into the simmering stock. Cover and simmer gently until the meatballs are cooked through and the vegetables are tender, about 20 minutes.
- Discard the bay leaf. Taste the stock and adjust the seasoning.
