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Shop the Sale: Ground Round


Has your child ever gone on an eating strike?  Mine do, on a regular basis. I feel like a broken record, saying my kids don’t like anything except pizza and tacos.

For example, tonight I made homemade dirty rice. My younger son PICKED THE GROUND MEAT OUT OF THE DISH AND ONLY ATE THAT.

Seriously?

Don’t even ask about the steamed green beans I made as well. He dissected them and only ate the “beans” out of the green beans.

It.
Makes.
Me.
Crazy.

Needless to say, finding recipes they don’t pick apart is a challenge. This one includes ground round, which is on Luke’s “Approved To Eat” list, and it’s a soup, so he’ll drink the broth.  That’s a win/win in my book.  Win/win/win if you consider ground round is on sale this week.

Tortilla Meatball Soup
Serves: 6

Ingredients:
2 jalapeño peppers
1 red bell pepper
2 ears corn on the cob
4 (6-inch) corn tortillas, cut into 1/2-inch-thick strips
Cooking spray
3/4 tsp kosher salt, divided
6 garlic cloves, minced and divided
1/3 cup panko (Japanese breadcrumbs)
1 lb ground sirloin
1 large egg, lightly beaten
1 chipotle chile, canned in adobo sauce, minced
1 Tbs olive oil
2 cups chopped onion
2 (3/4-inch) cups cubed red potatoes
1 (1/2-inch-thick) cup sliced carrot
3 cups fat-free, lower-sodium chicken broth
2 cups water
1/2 cup (2 oz) shredded Monterey Jack cheese
1/4 cup (1 oz) shredded extra-sharp cheddar cheese
1/2 cup chopped fresh cilantro

Directions:
Preheat broiler.

Cut jalapeños and bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet. Arrange corn on baking sheet with peppers. Broil 4 to 6 minutes or until blackened, turning corn once. Place peppers in a paper bag; fold to seal. Let stand 15 minutes; peel. Mince jalapeños, and coarsely chop bell pepper. Cut corn kernels from cobs. Set aside.
Place tortilla strips in a single layer on a baking sheet; lightly coat with cooking spray. Broil for 3 minutes or until golden brown, turning after 2 minutes. Set aside.

Combine 1/4 teaspoon salt, 1 garlic clove, panko, and the next 3 ingredients (through chipotle chile) in a large bowl, and gently mix until just combined. With moist hands, shape the meat mixture into 24 meatballs (about 2 tablespoons each).

Place a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add meatballs to pan; sauté for 8 minutes, turning to brown on all sides. Remove from pan. Add onion, potatoes, and carrot to pan; sauté 5 minutes, stirring occasionally. Add remaining 5 garlic cloves; cook 1 minute, stirring constantly.

Add peppers, broth, and 2 cups water; bring to a boil. Reduce heat; simmer 20 minutes or until vegetables are almost tender, stirring occasionally. Return meatballs to pan. Add remaining 1/2 teaspoon salt and corn; return to a simmer.

Cook 10 minutes or until meatballs are done. Ladle 1 1/2 cups soup into each of 6 bowls; top each serving with 4 teaspoons Monterey Jack cheese, 2 teaspoons cheddar cheese, and 4 teaspoons cilantro. Top evenly with tortilla strips.

Nutritional Information: Calories: 380, Fat: 16 g, Saturated fat, 7 g, Protein: 25 g, Carbohydrate: 33 g, Fiber: 5 g, Cholesterol: 98 mg, Iron: 3 mg, Sodium: 631 mg, Calcium: 159 mg 


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