Mexican Tortilla Meatball Soup

READY IN: 1hr 15mins
Recipe by DebbiF

I got this out of a Sara Moulton cookbook. I have made this several times especially in the winter when soup is my favorite way to warm up.

Top Review by beckas

This soup had great flavor. I followed the recipe exactly except that I substituted 2 TBS corn starch for the flour. The only thing that I think that could be improved is that the meatballs turned out to be a bit firmer than we like. I think that could be changed by either simmering them for a longer period of time or by adding some bread crumbs to the meat mixture. Regardless, this was delicious and I will make it again.

Ingredients Nutrition


  1. Meatballs: Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper.
  2. Form into 1-ounce balls.
  3. Heat oil in skillet over moderate heat.
  4. Cook until brown on all sides, about 5 minutes.
  5. Soup: In a large soup pot, heat 2 tablespoon vegetable oil.
  6. Add onions and garlic and cook for 5 minutes over low heat until translucent.
  7. Add chiles and cook 2 minutes.
  8. Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce.
  9. Simmer for 15 to 20 minutes.
  10. In a small bowl, combine flour and chicken stock.
  11. Whisk into soup.
  12. Bring back to a boil.
  13. Reduce heat and simmer for 5 minutes.
  14. Add meat balls and simmer an additional 5 minutes.
  15. Serve soup topped with sour cream, monterey jack cheese or fried tortilla strips.

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