Mexican Meatball Soup


Dash of onion powder
Dash of garlic powder
1/8 teaspoon oregano
1 teaspoon minced onion
1 clove garlic crushed and minced Pinch of cumin Cayenne pepper to taste
1 cup beef broth
1 cup water Fresh tomatoes or celery
1 tablespoon chopped onion
1 clove of garlic crushed and minced
1 tablespoon fresh chopped cilantro!
1/4 teaspoon dried oregano
Salt and pepper to finish

Make meatballs by mixing ground beef, Melba crumbs, finely diced onion, garlic, powdered spices, and chopped cilantro. Form into balls and drop into the beef broth. Add spices, onion, and garlic to the broth and bring to a boil. Reduce to a simmer and cook for a minimum of 30 minutes. Add your choice of celery or tomato to the broth in the last 10 minutes of cooking. Garnish with fresh chopped cilantro and oregano. Makes 1 serving (1 protein, 1 vegetable, 1 Melba toast) Phase 3 modifications: Add additional vegetables small amount of carrots.

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