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MEXICAN TORTILLA MEATBALL SOUP
Mexican Tortilla Meatball Soup
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PrintINGREDIENTS
- 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.
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