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Mexican Meatball Soup

Mexican Meatball Soup
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Serves 4| Hands-On Time: | Total Time:



  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).
By April, 2010

Nutritional Information

  • Per Serving
  • Calories 339
  • Fat 17g
  • Sat Fat 4.5g
  • Cholesterol 69mg
  • Sodium 877mg
  • Protein 24g
  • Carbohydrate 21g
  • Sugar 3g
  • Fiber 2g
  • Iron 3mg
  • Calcium 31mg
What does this mean? See Nutrition 101 .

Quick Tip

Tupperware FlatOut Containers
The soup (including the meatballs) can be made ahead and refrigerated for up to 2 days.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.