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It’s finally turned cold here and all thoughts are on soup. While I can’t have the meatballs yet, hubby can and I will do the broth only.

TEX MEX MEATBALL SOUP
MEATBALLS
1 1/2 pounds lean ground beef
1/2 pound ground pork
4 cloves of garlic, minced
1 teaspoon cumin
1 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
1 tablespoon minced onion
1 Jumbo Egg
1 cup cooked rice
1 tablespoon bread crumbs
SOUP
2 pounds Roma tomatoes, diced
2 cloves garlic, minced
2 small sprigs of cilantro, minced fine
1/2 small Vidalia onion, diced
1 tablespoon safflower oil
1 teaspoon sea salt
3 cups chicken stock
1 avocado, sliced
white cheese or sour cream for garnish

MEATBALLS

• In a small food processor grind together the garlic, cumin, salt, pepper and onion until well blended.
• In a large mixing bowl combine the beef, pork, egg, breadcrumbs, rice and seasoning mixture until well blended.
• Roll into 1 – 1 1/2 inch balls and set aside.

SOUP

• In a sauce pan heat the oil and add the onions and garlic. Saute’ until fragrant.
• Add the tomatoes and sea salt, cooking for 5 minutes until soft and tender.
• With a slotted spoon remove the tomatoes to a blender and puree with chicken stock.
• Return the tomato and chicken stock to the sauce pan and bring to a boil.
• Reduce to a slow simmer and add the meatballs, cooking for 30 minutes until meatballs are cooked through.
• To serve, place a few meatballs in each bowl and cover with ladles of soup.
• Garnish with avocado and a sprinkle of white cheese or sour cream.

Linking up to FULL Plate Thursday.