Print Recipe
Pin Recipe
Description
Rustic, delicious and big enough to feed the entire family. Filled with delicious mushrooms, seasoned pork and beef meatballs and as much kick as you want, this is guaranteed to bring a smile to all the family this winter.
Mexicans cuisine often includes its zest, but with this mushroom meatball soup, you can add as little or as much spice as you’d like. Luckily, the robust brown mushrooms, sharp garlic, and onion give
Thanks to the Mushroom Council for this slurp-worthy recipe.
Ingredients
-
1/2 Pound ground beef
-
1/2 Pound ground pork
-
1/2 Pound of crimini mushrooms, finely chopped
-
1/3 Cup panko
-
1 egg
-
2 Tablespoons of your favorite powdered taco seasoning
-
1 Tablespoon olive oil
-
1/2 Cup yellow onion, finely chopped
-
3 garlic cloves, smashed
-
1/2 jalapeño, no seeds and finely chopped
-
1/2 Pound of sliced crimini mushrooms
-
1 14.5 ounce can diced tomatoes
-
8 Cups beef stock
-
1 Cup frozen corn, thawed out
-
1 14.5 ounce can kidney beans
-
1/2 bunch of cilantro
-
1 large avocado, diced
-
1/2 Cup cotija cheese, crumbled
-
cilantro, garnish
-
1 lime, cut into wedges
-
kosher salt
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, jalapeño and sliced mushrooms, stir and cook over medium-low heat for 7 minutes.
- Add the tomatoes, stock, corn and kidney beans and stir. Season to taste with salt and pepper.
- Bring to a boil, then reduce the heat to low, and gently place the meatballs into the hot broth. Cover with a lid and cook for 15 minutes.
- Place soup into a serving bowl, top with some cheese, avocado and cilantro. Squeeze a wedge of lime into the soup.
.png){kind=logo}
