Tex-Mex Meatball Soup
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 677
- Total Fat
- 42
- Saturated Fat
- 17
- Carbohydrates
- 41
- Dietary Fiber
- 5
- Sugar
- 9
- Protein
- 33
- Cholesterol
- 126
- Sodium
- 1256
- Total: 35 min
- Active: 10 min
Ingredients
Kosher salt
8 ounces ditalini pasta
2 tablespoons salted butter
2 tablespoons olive oil
1 large onion diced
2 tablespoons chili powder
1 tablespoon ancho chile powder
4 cloves garlic, minced
2 red bell peppers, diced
2 poblano peppers, diced
A pinch of freshly ground black pepper
One 10-ounce can diced tomatoes and green chiles
One 4-ounce can green chiles
1 tablespoon adobo sauce from chopped chipotles
6 cups vegetable or chicken stock
One 32-ounce bag frozen 1/2-ounce meatballs
2 limes, 1 juiced, 1 cut into wedges, for serving
1 cup sour cream
1 cup crumbled Cotija
1/4 cup chopped fresh cilantro
Directions
- Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to the package instructions. Drain and set aside.
- Heat the butter and olive oil in a large pot over medium-high heat. Add the onion and cook for a couple of minutes until translucent. Next, add the chili powder, ancho powder, garlic, bell peppers, poblano peppers, black pepper and some salt and cook, stirring, until the onions and peppers have softened, 3 to 4 minutes. Stir in the canned tomatoes and green chiles, canned green chiles and adobo sauce. Add the stock and meatballs and bring to a boil. Reduce to a simmer and cook for 10 minutes to help build the flavor.
- Turn off the heat and stir in the lime juice. Adjust the seasoning as needed.
- To serve, add some of the pasta to a bowl and ladle over the soup. Spoon over some sour cream, add a sprinkle of Cotija and chopped cilantro and serve with a lime wedge.