Ingredients
- 2 (10 1/2 ounce. each) cans beef consomme
- 1 (8 ounce.) can tomato sauce
- 2 c. water
- 4 med. potatoes (about 1 1/2 lbs.)
- Mexican meatballs (recipe below)
- 4 carrots, halved lengthwise and cut into 1 1/2 inch pcs
- 2 stalks celery, cut into 1 inch pcs
- 2 green onions, sliced
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Mexican Potato Meatball Soup
Servings: 2
Directions
- In 4 qt kettle, combine consomme, tomato sauce and water. Cover, bring to a boil. Add in potatoes; simmer 10 min. Drop in prepared meatballs and carrots; cook 10 min longer.
- Add in celery; continue to simmer till vegetables are tender, 10-15 min. Skim fat if necessary. Serve in shallow soup bowls. Garnish with green onions. Makes 4 main dish servings.
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