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. #ReeDrummond #ThePioneerWoman #FoodNetwork #TexMex #Meatball #Soup Watch #ThePioneerWoman, Saturdays at 10a|9c and #StreamOnMax! Get the recipe ▶ https://foodtv.com/3GIbuTE Subscribe to Food Network ▶ http://foodtv.com/YouTube 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. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! 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. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: / foodnetwork ▶ INSTAGRAM: / foodnetwork ▶ TWITTER: / foodnetwork ▶ TIKTOK: / foodnetwork Ree Drummond's Tex-Mex Meatball Soup | The Pioneer Woman | Food Network • Ree Drummond's Tex-Mex Meatball Soup | The...
