1/2LB chorizo sausage, casing removed (not the fully cooked kind)
1 egg, beaten
2 garlic cloves, minced
1/2 carrot, minced
1/2 cup cooked rice
1/2 cup cilantro leaf, chopped
1/2 tsp salt
1/4 tsp pepper
1 tsp ground cumin
6 cups chicken broth (I usually use nonfat and low sodium)
1/2 cup onion, chopped
3 stalks celery, cut in chunks
1 (16 oz) can diced tomatoes (with nothing added)
1/2 tsp ground cumin
1 tsp oregano
1/2 cup cilantro
1 large zucchini, sliced
Instructions
The first 10 ingredients are for the meatballs, the last 8 are for the actual soup. Make the meatballs first. Combine all 10 ingredients and mix thoroughly. Form meatballs and roll between your palms (otherwise, meatballs will fall apart in the soup). You should make around 20 to 24 meatballs, set aside.
Soup- Combine chicken broth, onion, celery, tomatoes and their liquid, cumin, oregano, and cilantro leaves in a large pot. Bring to boil, and reduce heat and simmer for 10 minutes. Drop meatballs in the soup (Make sure the soup is slightly boiling, the meatballs need to be cooked quickly). Return to simmer and cook another 10 minutes. Add zucchini and cook 10 minutes. Season with salt and pepper, to taste. Enjoy!
Originally Submitted
10/26/2013
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