Mexican Meatball Soup

mexican-meatball-soup-0
Photo by   Tom Schierlitz
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 339 calories
    • Fat 17 g
    • Sat Fat 4.5 g
    • Cholesterol 69 mg
    • Sodium 877 mg
    • Protein 24 g
    • Carbohydrate 21 g
    • Sugar 3 g
    • Fiber 2 g
    • Iron 3 mg
    • Calcium 31 mg

Ingredients

  1. Check 1pound ground beef
  2. Check 2 scallions, chopped
  3. Check 1cup tortilla chips, crushed, plus more for serving
  4. Check 1/4cup chopped fresh cilantro, plus sprigs for serving
  5. Check 1/2teaspoon ground cumin
  6. Check kosher salt and black pepper
  7. Check 3cups mild jarred salsa (about 1 1/2 16-ounce jars)
  8. Check 1 avocado, cut into pieces

Directions

  1. Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, chopped cilantro, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Shape the mixture into 1-inch balls (about 24) and place on a broilerproof baking sheet. Broil until beginning to brown, 5 to 6 minutes.
  3. Meanwhile, in a blender, puree the salsa with 1 cup water. Transfer to a large saucepan, add 2 cups water, and bring to a boil.
  4. Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes.
  5. Serve the soup with the avocado, cilantro sprigs, and tortilla chips (if desired).