I love it when your recipe turns out like the picture. This is how this delicious recipe turned out! This recipe is worth the prep time (about 1 hour); rally up the troops to help - I did! My husband rolled the meatballs and my daughter helped with the green chard. Serve on a cold night with tortillas on the side ... and sleep like a baby. I found this recipe is an old magazine of mine, EATING WELL, from 2012 (yes, I keep magazines ... especially my cooking ones - glad I did!) This soup is great as a leftover ... even more spicy second time around.
What You Need:
4 c. reduced-sodium chicken or beef broth
4 c. water
1-2 limes, divided
4 oz. fresh chorizo, casing removed (1-2 links)
1/2 c. whole-grain cornmeal
1/2 c. scallions, finely chopped
1.2 c. cilantro, finely chopped
1 large egg
2 cloves garlic, minced
1 tsp. dried oregano
1/4 tsp. freshly ground pepper
1 1/4 pounds lean (90% or leaner) ground beef or bison
6 c. chopped dandelion greens or chard, tough stems removed
1 c. sliced carrots
1-2 chipotle chiles in adobo sauce, minced
1 c. corn kernels, fresh or frozen
Bring broth and water to a simmer in a Dutch oven over medium heat. Meanwhile, zest and juice 1 lime; reserve the juice. Break up chorizo in large bowl. Mix in cornmeal, scallions, cilantro, egg, garlic, oregano, pepper and lime zest. Add meat. Gently mix to combine (do not overmix). Using 1 tablespoon for each, make about 40 small meatballs.
Add greens, carrots and chipotle to taste to the simmering broth mixture, then add the meatballs. Simmer until the meatballs are cooked through and the vegetables are tender, 10 to 12 minutes. Stir in corn and cook until heated through, 1 to 2 minutes more. Stir in 2 tablespoons lime juice. Serve with lime wedges, if desired.
Nutritional Facts: 351 calories, 17 g fat (6 g sat, 7 g mono); 105 mg cholesterol; 23 g carbohydrate; 0 added sugars; 28 g protein; 4 g fiber; 734 g sodium; 855 mg potassium.
Makes 6 servings. One serving = 2 cups
What You Need:
4 c. reduced-sodium chicken or beef broth
4 c. water
1-2 limes, divided
4 oz. fresh chorizo, casing removed (1-2 links)
1/2 c. whole-grain cornmeal
1/2 c. scallions, finely chopped
1.2 c. cilantro, finely chopped
1 large egg
2 cloves garlic, minced
1 tsp. dried oregano
1/4 tsp. freshly ground pepper
1 1/4 pounds lean (90% or leaner) ground beef or bison
6 c. chopped dandelion greens or chard, tough stems removed
1 c. sliced carrots
1-2 chipotle chiles in adobo sauce, minced
1 c. corn kernels, fresh or frozen
Bring broth and water to a simmer in a Dutch oven over medium heat. Meanwhile, zest and juice 1 lime; reserve the juice. Break up chorizo in large bowl. Mix in cornmeal, scallions, cilantro, egg, garlic, oregano, pepper and lime zest. Add meat. Gently mix to combine (do not overmix). Using 1 tablespoon for each, make about 40 small meatballs.
Add greens, carrots and chipotle to taste to the simmering broth mixture, then add the meatballs. Simmer until the meatballs are cooked through and the vegetables are tender, 10 to 12 minutes. Stir in corn and cook until heated through, 1 to 2 minutes more. Stir in 2 tablespoons lime juice. Serve with lime wedges, if desired.
Nutritional Facts: 351 calories, 17 g fat (6 g sat, 7 g mono); 105 mg cholesterol; 23 g carbohydrate; 0 added sugars; 28 g protein; 4 g fiber; 734 g sodium; 855 mg potassium.
Makes 6 servings. One serving = 2 cups
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