Tex-Mex Meatball Soup - cooking recipe

Ingredients

1 onion
1 zucchini
1/2 lb. ground beef
1 tsp. chili powder
salt and pepper
1 Tbsp. oil
1 tsp. ground cumin
1/2 tsp. oregano
1 (1 lb.) can tomatoes
1 2/3 c. beef stock or canned broth
1/8 tsp. hot pepper sauce
chopped fresh coriander (optional)

Preparation

Chop onion.
Cut zucchini into 1-inch pieces.
Combine beef, chili powder, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Shape into 1-inch balls.
In a Dutch oven, heat oil over medium heat. Add meatballs; brown well.
Remove meatballs and reduce heat.
Add onion and zucchini.
Cover and cook 5 minutes.
Stir in cumin, oregano, tomatoes with their juice, stock, hot pepper sauce, 1/4 teaspoon salt and 1/4 teaspoon pepper.
Cover and simmer 15 minutes.
Add meatballs; heat through.
Sprinkle with fresh coriander.