Sometimes I like to spend my Fridays eating red meat for lunch AND dinner. I know I said I was posting a Jamie A inspired recipe tonight, but my plans changed, and I ended up eating leftovers for lunch and then had dinner with Kent and Steph (after some lovely French wine tasting at Vino).
Lunch first. Mexican meatball soup from the latest Real Simple mag… I made it for Ty on Sunday and just got around to eating the serving I saved for myself. So flavorful and real simple, obviously. As you can see, I served it up with salted spinach. I’m pretty stoked to make it with ground turkey next time.
Mexican Meatball Soup
1 pound ground beef
2 scallions, chopped
1 cup tortilla chips, crushed, plus more for serving
1/4 cup chopped fresh cilantro, plus sprigs for serving
1/2 teaspoon ground cumin
kosher salt and black pepper
3 cups mild jarred salsa (about 1 1/2 jars, each 16 ounces)
1 avocado, cut into pieces
1. Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, cilantro, cumin, ½ teaspoon salt, and ¼ teaspoon pepper. Shape the mixture into 1-inch balls (about 24) and place on a broilerproof baking sheet. Broil until beginning to brown, 5 to 6 minutes.
2. Meanwhile, in a blender, puree the salsa with 1 cup water. Transfer to a large saucepan, add 2 cups water, and bring to a boil. Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes.
3. Serve the soup with the avocado, cilantro sprigs, and tortilla chips, if desired.
And here is Kent’s menu for our “casual” dinner at their place:
Grilled steak and paprika butter
Grilled potato salad, warm with garlic, onion, balsamic
Grilled asparagus with fresh orange
Activity today: Spin class. It was really, really hard.
On to Seattle tomorrow!!
AND HAPPY 25TH BIRTHDAY TO MY SISSY, BREEZY!! LOVES!