The excitement of discovery is what draws us to wander. Our travels have taken us to the far corners of our home state of Texas as well as the diversity of the fascinating states of Arizona, New Mexico, Utah, Florida and Massachusetts.
Join us here as we share some of the special moments we have encountered through our photos and essays.
Ms. Joan’s Kitchen
Southwestern Meatball Soup
Southwestern Meatball Soup is comfort food with the added bonus of vitamin packed greens. Southwestern spices add just the right amount of flavor and excitement.
*****Meatballs*****
- 1 pound Ground Beef
- 3 Cloves Garlic (finely minced)
- 1/3 cup Breadcrumbs
- 1 large Egg
- 1/4 teaspoon Cumin
- 3/4 teaspoon Oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
*****Soup*****
- 1 quart Beef broth
- 2 cups Water
- 1 15 ounce can Crushed tomatoes or Rotel
- 1/2 Onion in large chunks
- 1 1/4 teaspoon Salt
- 1/2 teaspoon Black Pepper
- 1/4 teaspoon Cumin
- 1 1/2 teaspoon Oregano
*****Additional Ingredients*****
- 1 bunch Fresh Spinach - washed and torn into pieces
- 2 Whole Peppers such as Bell or Anaheim
- 6 ounces Elbow Macaroni (uncooked)
Combine ingredients from ground beef through black pepper mixing thouroughly. Form into 12 meatballs. Lightly brown meatballs in hot skillet in small amount of cooking oil.
Prepare broth by combining ingredients from beef broth through oregano.
Simmer broth while browning meatballs approximately 10 minutes.
Add browned meatballs to broth and simmer 20 minutes.
Add sliced peppers to top of soup and simmer another 10 minutes.
Stir in uncooked elbow macaroni and cook another 3 minutes.
Toss torn spinach leaves in the bottom of soup bowls.
Serve meatball soup over torn spinach leaves which steams the leaves perfectly.
Serves: 4
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Beef
Chili-Soups-Stews
Pasta
Pork
Seafood
Side Dishes