Mexican Tortilla Meatball Soup

Submitted 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."

 

• Ready In: 1hr 15mins
• Ingredients: 19
• Serves: 8

ingredients

• 680.38 g lean ground beef
• 44.37 ml chopped cilantro
• 14.79 ml minced garlic
• 9.85 ml fresh lime juice
• 4.92 ml ground cumin
• 4.92 ml hot sauce
• salt and pepper
• 2 medium onions, chopped (about 2 cups)
• 4 clove garlic, minced
• 59.16 ml vegetable oil
• 2 (226.79 g) can green chilies, chopped
• 2 (850.48 g) can Italian-style stewed tomatoes, chopped,reserving the juice
• 1892.72 ml chicken stock
• 14.79 ml chili powder
• 9.85 ml ground cumin
• 4.92 ml hot sauce, to taste
• 118.29 ml all-purpose flour
• 236.59 ml chicken stock
• salt and pepper

directions

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.

Reviews

[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.

 

[mommyluvs2cook]

Good!

 

[chef heather in cul]

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.

 

[Linajjac]

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!!