Mom’s Southwest Meat Ball & Potato Soup
Its 5:30 in the evening here in the high desert of New Mexico. I’m looking out the window as the snow falls heavily on the sage brush in the field. You know, those butterfly size flakes that just seem to float lazily to the ground. What a peaceful sight.
What better recipe to post than one that will warm you from the inside out?
Start by boiling 4-6 peeled and cube potatoes with ½ a chopped onion. Water should come to the top of the potatoes.
For the Meatballs, you will need…
- 1 lb ground meat; (I like to use pork for this recipe)
- ½ cup finely chopped onion
- ¼ tsp of powdered garlic
- 1 egg slightly beaten
- ½ cup bread or cracker crumbs
- 1 cup chopped green chili
- salt and pepper to taste
Mix all ingredients together, being careful not to over mix. Shape into small meatballs (a melon baller works great for this)
Fry in a nonstick fry pan until done.
To finish the soup…
When potatoes are tender, add 1 can of evaporated milk (NOT CONDENSED!) Taste for salt.
We thicken our soup with enough instant potatoes to have a rich-smooth consistency. Add a couple tablespoons of butter if desired.
To serve…
Ladle soup into bowls. Add several meat balls to each bowl. (Actually, I like to add the meat balls to the soup pot and simmer for a little while to let the green chili flavor infuse the soup. Maybe 10-15 minutes) Garnish with grated cheese or chopped scallions.
Flour tortillas go great this with soup as well as sopapillas or a loaf of homemade bread fresh out of the oven.
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
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