Rating: 3.5 stars
79 Ratings
  • 5 star values: 19
  • 4 star values: 16
  • 3 star values: 23
  • 2 star values: 14
  • 1 star values: 7
Kate Merker

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Credit: Tom Schierlitz

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat broiler. In a bowl, combine the beef, scallions, tortilla chips, chopped cilantro, cumin, ½ teaspoon salt, and ¼ teaspoon pepper.

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  • 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).

Nutrition Facts

339 calories; fat 17g; saturated fat 4.5g; cholesterol 69mg; sodium 877mg; protein 24g; carbohydrates 21g; sugars 3g; fiber 2g; iron 3mg; calcium 31mg.
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