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    You are in: Home / Recipes / Mexican Tortilla Meatball Soup Recipe
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    Mexican Tortilla Meatball Soup

    Mexican Tortilla Meatball Soup. Photo by Linajjac

    1/1 Photo of Mexican Tortilla Meatball Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    30 mins

    45 mins

    DebbiF's Note:

    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.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on January 28, 2005


      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.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2007


      My husband is a mexican native and he wanted me to make meatball soup when i saw this recipe it was almost like the one his mama makes, want to have this soup with a little more body try adding 1/2 a head of cabbage finally chopped 2 turnips coarsely grated 2 carrots coarsly grated,use mexican red chili pepper instead of hot sauce to keep it authentic and i also used 1 can of italian tomatoes and then 1 can of tomates with jalapenos to the soup it self and to the meatball add 2 chopped eggs instead of just a simple egg to the mixture, it is not as firm i have found, the soup will have more body and a great flavor.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 08, 2007


      I doubled this recipe.. And baked the meatballs.. The first batch of meatballs was just really bland.. So the second batch, I added dried bread crumbs, chili powder, cayenne powder, more hot sauce, 1/4 cup of cilantro, garlic powder + salt & pepper.. Mucho better!! Ohh and I also added a few soft corn tortillas to the soup to thicken it and also used less flour. Thanks BUNCHES for this awesome recipe!! It's a new favorite soup in my house. We couldn't say enough about it! All the flavors came together very nice. I did make this in my crockpot. YUMMY!!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Tortilla Meatball Soup

    Serving Size: 1 (552 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 399.7
    Calories from Fat 173
    Total Fat 19.2 g
    Saturated Fat 5.3 g
    Cholesterol 63.3 mg
    Sodium 751.8 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 2.7 g
    Sugars 12.3 g
    Protein 26.9 g

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