Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

A hearty sourthwestern soup that will really keep you warm during the winter months. A great combination of New Mexico green chile, tomatoes and beef. The recipe is from Sabrosa Fall 2006.

Ingredients Nutrition

Directions

  1. In a large pot, warm the oil and saute onions over medium low heat.
  2. Add tomatoes, green chile, 1 quart of beef stock, cumin and salt and pepper to taste.
  3. Simmer the soup over medium low heat for 30 minutes, if soup seems to thick, add some of the additional stock to thin.
  4. Cut the tortillas into fine silvers and mince.
  5. In a large bowl, mix the cut tortillas with the ground beef; add the egg, garlic, salt and pepper.
  6. Shape into tiny meatballs and drop into the pot of soup.
  7. Continue to cook on medium low until meatballs float to the top.
  8. Serve in individual bowls garnished with fresh cilantro.
Most Helpful

5 5

It's Hatch chile season, which only lasts a few weeks, and this was the perfect way to use some. I charred them under the broiler and wrapped in foil until cool enough to handle. The skins peeled off very easily. This batch wasn't very spicy/hot, so I added 2 jalapeno's from the garden. I followed the recipe exactly, and I wouldn't change a thing. The soup was excellent! Made for ZWT 8.

5 5

Made for Photo Tag Spring 08 I Loved this simple tasty soup! It was so simple to prepare and it was hearty, satisfying and delicious.

4 5

This was a nice filling soup. I usually use rice in my albondigas but the tortillas were a change that worked well. The chilis and cumin made a flavorful broth. I used "80% lean ground beef" and would suggest using a leaner beef as the broth became a little greasy after the meatballs cooked in it. We added a squeeze of lime to our bowls and it made a nice dinner for an autumn night.