*  Exported from  MasterCook  *

                        Mexican Meatball Soup (2)

Recipe By     : 
Serving Size  : 12   Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1 1/2  pounds        Ground chuck
   1      cup           Fresh bread crumbs
   1                    Egg -- beaten
   3      tablespoons   Fresh parsley -- chopped
  60      milliliters   Garlic -- minced
   3      tablespoons   Fresh mint -- minced (opt)
   3      teaspoons     Salt
     1/2  cup           Flour
   6      tablespoons   Olive oil
   1                    Green pepper -- seeded and
                        Chopped
   4      cups          Hot water
   1 1/2  cups          Dry red wine
   2      cans          Whole tomatoes -- (28 oz.ea)
   1      tablespoon    Vinegar
   2      teaspoons     Sugar
   1      teaspoon      Dried oregano

In a large bowl, combine meat, bread crumbs, egg, parsley, three of the cloves of garlic,
 mint, and 1-1/2 tsp. salt. Mix with fork or by hand. Form into 2" diameter balls.
 Roll mieatballs in flour and brown in olive oil in large Dutch oven over moderate heat for 7 min
 Remove from pan and set aside. Saute pepper, onion, and remaining 3 cloves of garlic in
 drippings for 7-10 min. Add remaining 1-1/2 tsp. salt and 6 remaining ingredients. 
Simmer, covered, for 30 min. Add meatballs, cover and simmer for 1-1/2 hrs.

 First serving is great for soup, and leftovers make a tasty meal over buttered vermicelli.


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