Mexican Tortilla Meatball Soup

Total Time:
1 hr 15 min
30 min
45 min

8 servings

  • 1 1/2 pounds lean ground beef
  • 3 tablespoons chopped cilantro
  • 1 tablespoon minced garlic
  • 2 teaspoons fresh lime juice
  • 1 teaspoon ground cumin
  • 1 teaspoon hot sauce
  • Salt and pepper to taste
  • 2 medium onions, chopped (about 2 cups)
  • 4 garlic cloves, minced
  • 4 tablespoons vegetable oil
  • 2 (4-ounce) can green chilies, chopped
  • 2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice
  • 8 cups chicken stock
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon hot sauce or to taste
  • 1/2 cup all-purpose flour
  • 1 cup chicken stock
  • Salt and pepper to taste
  • Garnish:
  • Chopped cilantro
  • Fried tortilla strips
  • Avocado cubes
  • Sour cream
  • Pickled Jalapeno
  • Monterey Jack cheese
  • Meatballs:

  • Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper. Form into 1-ounce balls. Heat oil in skillet over moderate heat. Cook until brown on all sides, about 5 minutes.

  • Soup:

  • In a large soup pot, heat 2 tablespoon vegetable oil. Add onions and garlic and cook for 5 minutes over low heat until translucent. Add chiles and cook 2 minutes. Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce. Simmer for 15 to 20 minutes.

  • In a small bowl, combine flour and chicken stock. Whisk into soup. Bring back to a boil. Reduce heat and simmer for 5 minutes. Add meat balls and simmer an additional 5 minutes.

  • Serve soup with garnishes

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