Southwest Drunken Meatball Soup (abondigas Borrachas Sopa)

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 1 lb ground turkey
• 1 large egg
• 1 1/2 cups oatmeal
• 1 teaspoon red pepper
• 1 teaspoon cumin
• 1 teaspoon mexican oregano
• 1 pint dark beer
• 1 (14 ounce) can chicken broth
• 1 (8 ounce) can rotel diced tomatoes and green chilies
• 1 (8 ounce) can tomato sauce
• 15 1/4 ounces canned black beans
• 2 teaspoons black pepper
• 2 chipotle chiles in adobo
• 1 g sweet 'n low
• sour cream
• cilantro
• tostadas

Recipe

• 1 mix the first five ingredients.
• 2 shape into balls. this will make 12-14 large meatballs. if you like smaller, it should make about 24 meatballs. caution: the meat will be sticky. don't worry.
• 3 place meatballs on baking sheet lined with parchment paper. bake at 350 for 15 minutes. the meatballs will be dry looking, but that's okay. they will moisten in the soup.
• 4 drain and rinse black beans.
• 5 add oregano, ale, rotel, black beans, pepper, meatballs, chicken broth, tomato sauce, and sweet and low to crock pot.
• 6 dice the chipotle chilis. caution: if you like spicy, use 2-3 chilis. if you like mild, use only one.
• 7 cook in crock pot on low for 3 hours.
• 8 ladle into soup bowls.
• 9 garnish with a dollop of sour cream, sprig of cilantro, and a couple of tostada chips.
• 10 open your last dark ale and drink.
• 11 sabroso!