Mexican Meatball Soup

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

Ingredients

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).
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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