and welcome back to cooking with me yet in this recipe we're making as windiest which is an exigent meatball soup and for those of you that are Hispanic and Mexican and you probably know this kind of like a grandma soup because it seems like grandma's are usually the ones that means to swing your switch instead of chicken soup so what it is it's a combination of a beef and pork type of meatball and it has all sorts of vegetables with a little hint of spice whether that be a Chipotle or a serrano pepper whichever one you choose so don't move because this is going to be one tasty recipe I've got here is some ground beef and some ground pork sometimes the supermarkets will have a mixture of the two already if you can't find that just bar both separately now we're going to taste in it so I'm going to add some Himalayan salt and remember that the seasoning for this soup comes from your meat so you want to make sure that's well seasoned and we're going to add some oregano I'm going to crush this oregano between my hands all right and you can add as much pepper as you'd like and our egg next to combines all of the meat make sure it doesn't break apart we're going to mix this well before we add in our rice this meatball has traditionally rice and then if you want to use bread crumbs you can do that but we're going to need a traditional too now I'm going to dice the scallions that are going into my neat balls you can use onion if you don't like scallion you want to finely chop so I've gone in and we also add our rice and I'm using jasmine rice so you can use brown rice or any kind of long grain rice now I'm adding uncooked rice you're probably going to ask why it's not cooked we have to boil our meatball in the soup for a long time so there's really no point in doing double work at least how I see it if you want to cook it that's fine though gives us a good mix so all of the ingredients are well incorporated and then we'll start making our little meatballs as far as the size you can make it as big or small as you want personally I think the smaller the better because they cook up also a lot quicker okay I've got this water I have this water boiling for just a bit want to make sure it's nice and hot before you add your seasonings in your meatballs and to this I'm also going to add some chipotle peppers and adobo sauce I like chipotle peppers for this suit because they're not too spicy yet it still gives off a lot of flavor but you add a serrano that's more so first spice enlist a good minute and slowly we'll add in each meatball and we're going to let this cook for a good thirty five minutes just on its own we want to add the vegetables because you'll end up cutting them with she mess cooking this on about a medium heat just until these are almost pretty much almost cooked I'm just going to add the lid to this and let them do its job so that's for my vegetables I use pretty much what my grandparents used to use so I've got already some zoo or some squash cut up this is more of like a Spanish type of squash we add carrots and then this in Spanish is called chayote it's it really honestly just another type of squash so if you can find this at a supermarket and then I've got some cilantro tomatoes and celery now we're going to prepare the tomato sauce that goes into our soup so I've got three salt garlic's and adding all of the tomatoes in just add a little clingy bit of water to this and blend it up and are we add that self cut we need and give it just a slight stir if you don't like some of this tomato pulp what you can do is just pop it through a strainer because I didn't use a homey broth I'm going to enhance the flavor with a little bit of chicken bouillon powder we're going to let it sit for a little bit more so I cooked the meatballs for 35 minutes and I noticed that there was just a little bit undone so I cooked it for an additional 10 minutes now that 45 minutes have gone by I'm going to add my carrots and that squash that I had told you guys about earlier culture you pick because those tend to be a little bit of a tougher vegetable lastly once the these two vegetables are almost well done then we'll add our softer Spanish type of squash along with our celery and as far as cooking it kind of depends on you how long you want to cook it I like my vegetables to still have a little bit of a crunch so I only cook it for about 5 to 10 minutes if you like a really soft vegetable I would say 15 minutes now we're going to add in the celery the celery is a lot softer so that's why I added in love and same with this type of this type of squash they give this a good mix being careful you don't break your meatballs I bet my soup is done I turn off the heat and I like to add some sprigs of cilantro as is in Laos because it's a super soft herb can I just let it sit there for a bit and defuse all of its natural flavors and that is it and that is how we make a blend again or meatball soup I like to pair it up with some homemade fresh tortilla and a little squeeze of lime at the end if you want to see that tortilla video I do have one just double love you want to check it out also if you liked this video please give it a big thumbs up because it helps me up let me also know if you like these type of videos and don't forget to subscribe so you're always in the know of any of our tasting videos