Mexican Mushroom Meatball Soup
Enjoy the winter season by warming up with a delicious bowl of Blenditarian Meatball Mushroom Soup.
Recipe shared via the Mushroom Council. Original recipe courtesy of Chez Us.
Variation: use Phillips Blended Chub for easier meatball-making.
Servings6-8 servings
Ingredients
- .5lb ground beef
- .5lb ground pork
- .5lb crimini mushroomsfinely chopped
- 1/3cup panko
- 2tbsp taco seasoning
- 1tbsp olive oil
- 1/2cup yellow onionfinely chopped
- 3cloves garlic
- 1/2 jalapenono seeds and finely chopped
- 1/2lb sliced crimini mushrooms
- 114.5 oz can diced tomatoes
- 8 cups beef stock
- 1cup frozen cornthawed
- 114.5 oz. can kidney beans
- 1/2bunch cilantro
- 1large avacadodiced
- 1/2cup cotija cheesecrumbled
- cilantrofor garnish
- 1 limecut into wedges
- kosher saltto taste
Instructions
- In a large mixing bowl, add the ground beef, pork, and chopped mushrooms, along with the panko, egg, and taco seasoning. Mix well. Form into medium-sized meatballs and set aside.
- Place a large pot over medium heat and add the olive oil and onion. Stir and cook for 3 minutes.
- Add the garlic, jalapeno and sliced mushrooms, stir and cook over medium-low heat for 7 minutes.
- Add the tomatoes, corn and kidney beans and stir. Season to taste with salt and pepper.
- Bring to boil, then reduce the heat to low, and gently place the meatballs into the hot broth. Cover with lid and cook for 15 minutes.
- Turn off the heat, then tear the 1/2 bunch of cilantro into the soup. Stir.
- Place soup into a serving bowl, top with some cheese, avocado, and cilantro. Squeeze a wedge of lime into the soup.
- A variation of the recipe is to use Phillips Blended Chub to make the meatballs. It's made with moisture-reduced mushrooms and makes into beautifully moist and flavorful meatballs.