¼tspcayenne pepperoptional, use more or less if desired
1bay leafor 2 if small or older
1cartonchicken broth900 grams
1cartonvegetable broth
1½cupstomato juice
1jalapeño pepper
½sweet red pepper
½sweet green pepper
1hot red chili pepperif desired for extra heat
salt and pepper to taste
fresh chopped cilantro stems
Meatballs
½lblean ground beef
½lblean ground pork
¾cupcooked rice
½tspcumin
½tspgarlic powder
pinchcayenne
salt and pepper
Garnish
1minced green onion
1lime, cut into wedges
fresh chopped cilantro leaves
Instructions
Finely dice celery, onion and carrots. Sauté in olive oil at medium-low heat until softened. Add minced garlic, oregano, cumin, cayenne and salt and pepper. Sauté a minute or so to allow flavours to bloom.
Add chicken and vegetable broth, tomato juice, cilantro stems and bay leaf. Simmer for 20 minutes.
Combine ground beef and pork, rice and seasoning. Shape into small balls, no larger than 2 inches in diameter. Refrigerate until soup has simmered for 20 minutes.
Gently add meatballs to soup. Mince jalapeño, sweet peppers and hot pepper if using. Add to soup. Simmer for 20 minutes. Taste and add more salt and pepper if desired. Add fresh cilantro at the end before serving.
Serve hot with fresh chopped cilantro, lime wedge and green onion.