Ranchero Meatball Soup - cooking recipe

Ingredients

4 cups beef stock
1 (19 ounce) can stewed tomatoes, undrained
2 small onions, chopped
1 clove garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1 cup cooked rice
1 egg
1 teaspoon dried oregano
1/2 teaspoon salt
1 lb ground beef
1 (19 ounce) can red kidney beans or (19 ounce) can black beans, undrained
1/2 green bell peppers or 1/2 yellow bell pepper, coarsely chopped
1 small zucchini, sliced

Preparation

In a large saucepan, stir together the stock, tomatoes, 1 onion, garlic, chili powder and cumin; bring to a boil.
Reduce the heat and simmer, covered, for 30 minutes or until the flavours have blended.
Meanwhile, in a large bowl, beat together the egg, remaining onion, oregano and salt; mix in the beef, breaking up large pieces with a spoon.
Stir the rice into the meat mixture.
With moistened hands, shape into 1-inch balls.
Add the meatballs and beans to the saucepan; bring to a boil.
Reduce the heat, cover and simmer for 15 minutes.
Add the pepper and zucchini; cover and simmer for 15 minutes more or until the meatballs are cooked through.
Taste and adjust the seasoning if necessary.