MEXICAN TORTILLA MEATBALL SOUP

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 1 1/2 lbs lean ground beef
  • 3 T chopped cilantro
  • 1 T minced garlic
  • 2 t fresh lime juice
  • 1 t ground cumin
  • 1 t hot sauce (I used Franks)
  • salt and pepper
  • 2 medium onions, chopped (about 2 cups)
  • 4 cloves garlic, minced
  • 4 T vegetable oil
  • 2 (4 oz) cans green chilies, chopped
  • 2 (15 oz) cans Italian-style stewed tomatoes, chopped,reserving the juice
  • 8 c chicken stock
  • 1 T chili powder
  • 2 t ground cumin
  • 1 t hot sauce, to taste
  • 1/2 c all-purpose flour
  • 1 c chicken stock
  • salt and pepper

Directions

  • salt and pepper
  • Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
  • Form into walnut sized balls.
  • Heat oil in skillet over medium 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 chilies 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 topped with sour cream, monterey jack cheese (pepper jack cheese would be good too) or fried tortilla strips.

Notes

Categories: Soup  Stew 
© 2006-2014 BakeSpace, Inc. All Rights Reserved