Billy Rogers


Meatballs ▢1 pound ground beef ▢1 egg beaten ▢2 teaspoon minced garlic ▢½ cup fresh cilantro chopped ▢1 teaspoon ground cumin ▢½ teaspoon salt ▢¼ teaspoon pepper ▢½ cup cooked rice optional ▢1-2 tablespoons olive oil Soup ▢4 cups low sodium chicken broth ▢½ carrot sliced ▢1 celery stalk cut into chunks ▢1 (16-ounce) can diced tomatoes undrained ▢½ teaspoon ground cumin ▢1 teaspoon oregano ▢½ cup fresh cilantro ▢1 potato diced ▢salt and pepper to taste

Instructions  STEP - 1

Meatballs: Thoroughly combine all of the ingredients. Roll 20 to 24 meatballs between your palms until they are firm; ours were about 1 inch in diameter. For a few minutes, brown on all sides in a heated pan coated with olive oil. Aside; set aside.  

STEP - 2

Combine chicken broth, carrots, celery, tomatoes, cumin, oregano, and cilantro fronds in a large pot.  

STEP - 3

After bringing to a boil, reduce the heat to a gentle simmer for ten minutes.

STEP - 4

Soup should be brought to a gentle simmer with the meatballs and potatoes added so that they may cook rapidly.   

STEP - 5

Proceed to simmer for an additional twenty minutes. Pepper and salt to flavor. Savor balmy.  

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