Ree Drummond’s Tex-Mex Meatball Soup | The Pioneer Woman | Food Network

When Ree’s family descends on her for the holidays, she loves to have meals organized in advance. This meatball soup is perfect to have on standby. She just adds cooked pasta to a bowl, spoons over the reheated meatball soup and adds fixings.
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond’s life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree’s kitchen.

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Tex-Mex Meatball Soup
RECIPE COURTESY OF REE DRUMMOND
Level: Easy
Total: 35 min
Active: 10 min
Yield: 8 servings

Ingredients

Kosher salt
8 ounces ditalini pasta
2 tablespoons salted butter
2 tablespoons olive oil
1 large onion diced
2 tablespoons chili powder
1 tablespoon ancho chile powder
4 cloves garlic, minced
2 red bell peppers, diced
2 poblano peppers, diced
A pinch of freshly ground black pepper
One 10-ounce can diced tomatoes and green chiles
One 4-ounce can green chiles
1 tablespoon adobo sauce from chopped chipotles
6 cups vegetable or chicken stock
One 32-ounce bag frozen 1/2-ounce meatballs
2 limes, 1 juiced, 1 cut into wedges, for serving
1 cup sour cream
1 cup crumbled Cotija
1/4 cup chopped fresh cilantro

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.

Heat the butter and olive oil in a large pot over medium-high heat. Add the onion and cook for a couple of minutes until translucent. Next, add the chili powder, ancho powder, garlic, bell peppers, poblano peppers, black pepper and some salt and cook, stirring, until the onions and peppers have softened, 3 to 4 minutes. Stir in the canned tomatoes and green chiles, canned green chiles and adobo sauce. Add the stock and meatballs and bring to a boil. Reduce to a simmer and cook for 10 minutes to help build the flavor.

Turn off the heat and stir in the lime juice. Adjust the seasoning as needed.

To serve, add some of the pasta to a bowl and ladle over the soup. Spoon over some sour cream, add a sprinkle of Cotija and chopped cilantro and serve with a lime wedge.

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Ree Drummond’s Tex-Mex Meatball Soup | The Pioneer Woman | Food Network


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