Recipe courtesy of Sara Moulton

Mexican Tortilla Meatball Soup

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  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 30 min
  • Cook: 45 min
  • Yield: 8 servings
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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


Chopped cilantro

Fried tortilla strips

Avocado cubes

Sour cream

Pickled Jalapeno

Monterey Jack cheese


  1. Meatballs:
  2. 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.
  3. Soup:
  4. 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.
  5. 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.
  6. Serve soup with garnishes