Mexican Meatball Soup
Serves 4|
Hands-On Time:
|
Total Time:
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
- Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, chopped cilantro, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.
- 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.
- 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.
- Add the meatballs, reduce heat, and simmer until cooked through, 2 to 4 minutes.
- Serve the soup with the avocado, cilantro sprigs, and tortilla chips (if desired).
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
The soup (including the meatballs) can be made ahead and refrigerated for up to 2 days.
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