Mushroom Soup with Spicy Meat Balls

Meat Balls

1 pound Organic Beef, 85/15

1 small Onion

1 Jalapeno

3 Garlic Cloves

1/2 cup Cilantro, chopped

1 Egg

Salt, Pepper to taste

In a food processor, blend onion, jalapeno, garlic, and cilantro.  Add vegetable mixture, egg, salt, and pepper to the meat.  Mix well and form meat balls.  Makes about 20-22 meat balls. 

Mushroom Soup

5 cups Vegetable Stock

2 cups Dried Mushrooms

1 1/2 cups Hot Water

1 tablespoon Dried Italian Seasoning

1 tablespoon Olive Oil

Salt, Pepper, to taste

Fresh Cilantro, optional

Pour hot water over the dried mushrooms.  Let them soak for 15 minutes.  Squeeze the water out of the mushrooms, reserving that liquid.  Slice the mushrooms.

Preheat a large pot over medium-high heat.  Add olive oil and sliced mushrooms, and saute for five minutes.  Season with salt and pepper.  Add vegetable stock and mushroom liquid, and bring it to boil.  Turn the heat to medium-low and add Italian seasoning and the meat balls.  If needed, season with salt and pepper, .  Simmer for about 30 minutes.

Serve with fresh chopped cilantro.

Serves 6

*If you are looking to loose a couple of pounds after this holiday season,  you should definitely give this recipe a try. 

Don't have Italian Seasoning, no problem, substitute with Dried Oregano.