April 7, 2020 at 3:03 pm #10371dv8 – totally not curvycomParticipant
Large Stockpot, at least 4 – 8 quart
Wooden spatula or other stirey thing.
Stovetop or other heat source.
3-4 yellow onions depending on size.
3-4 cloves of garlic
Potatoes, red, or whatever you have around.(about 6 cups chopped, but it doesn’t matter if you like more or less potatoes)
1 large can of diced tomatoes
1 large can of whole tomatoes
1 – 2 cans of green chilies
1 can of Jalapenos
1 bunch of cilantro.
Stock pot on high heat: coat bottom with bacon grease.
Put in frozen meatballs enough to fill the bottom of the pot. Let them brown, rotating them from time to time.
While that’s happening, chop a few onions. Add them to the meatballs. Stir from time to time,
While that’s happening, check s few cloves of garlic.
When the onions soften, add the garlic (you don’t want it to burn) Cook another minute.
Now, add just enough water to cover the onions and meatballs and bring to a boil.
Add 1 bay leaf,
Shake in some red pepper flakes, depending on how hot you like it.
Add about a tablespoon or more of salt depending on your pot (don’t overdo, you can always add more later.
While the salty broth is happening, peel and chop some potatoes. 5 large russets or 7-10 small red potatoes.
Open the cans and add them all to the mixture.
Add the potatoes.
Add more water to the top of the pan.
Bring to boil and cook until potatoes are softened.
Turn of heat.
Chop up cilantro and add to soup.
Maybe make some cornbread it’s good with that.
April 7, 2020 at 3:15 pm #10372dv8 – totally not curvycomParticipant
(Stick a spatula in the can of whole tomatoes and cut them up a little so they’re not whole)
I seem to be unable to edit a recipe once I post it, so I’m adding this note..
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