Mexican Meatball Soup

Mexican Meatball Soup
  Tom Schierlitz
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Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
pound
ground beef
2
scallions, chopped
1
cup
tortilla chips, crushed, plus more for serving
1/4
cup
chopped fresh cilantro, plus sprigs for serving
1/2
teaspoon
ground cumin
kosher salt and black pepper
3
cups
mild jarred salsa (about 1 1/2 16-ounce jars)
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).
Kate Merker
April 2010

Nutritional Information

  • Per Serving
  • Calories 339
  • 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
What does this mean? See Nutrition 101.

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