Our make-ahead meatball recipe is enough for three recipes of this meatball soup.
Simply separate the cooked meatballs into batches and freeze them for later.
)canno-salt-added diced tomatoes
2cupsfrozen roasted whole kernel corn
1(4-oz.
Credit:Brie Goldman
)candiced green chiles
1tsp.dried oregano, crushed
1tsp.ground ancho chile pepper
12tsp.salt
12tsp.ground cumin
1(8.8-oz.
pot heat the oil over medium heat.
Add carrots, onion, and garlic; cook and stir until tender, about 5 minutes.
Stir in the Freezer Meatballs and the next eight ingredients (through cumin).
Add the Rice
Bring to boiling; reduce heat.
Simmer, covered, 10 minutes.
Stir in rice; heat through.
Serve with desired toppings.
This recipe makes three portions.
Only one is required for our Southwestern Meatball Soup, but these are made to freeze!
Make all three portions and save two for a rainy day.
Mix the Ingredients
Preheat the oven to 400F.
Line two 1510-inch baking pans with foil.
In an extra-large bowl, combine the first seven ingredients (through pepper).
Add ground beef; using clean hands, mix lightly until combined (do not overwork).
Shape and Bake the Meatballs
Shape the beef mixture into 1-inch meatballs, using about 1 Tbsp.
mixture for each meatball.
Arrange in prepared pans.
Bake until done (160F), about 15 minutes.
Cool in pans on wire racks.
Test Kitchen Tip:For perfectly sized meatballs, use a small cookie scoop to portion the meat mixture.
Freeze the Meatballs
Divide meatballs among three 1-gal.
resealable plastic freezer bags or airtight containers.
Lay bags flat and freeze for up to 3 months.
Stuffed Meatball Variation
For meatballs stuffed with cheese, prepare as directed in Step 1.
Shape the meat mixture into balls as directed.
Insert a cheese cube into each ball, sealing meat around the cheese.
Continue with the recipe as directed.
