Mexicali Soup

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READY IN: 40mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large bowl, mix the meat with the taco seasoning and shape into 1-inch meatballs.
  • In a large stockpot, cook the meatballs, turning frequently, until brown and drain the fat.
  • Add the water, taco sauce, beans with their liquid, and tomato paste. Heat to boiling.
  • Reduce heat and simmer for 10 minutes. Return the soup to a boil and stir in the uncooked acini di pepe.
  • Boil, stirring frequently, for about 14 minutes or until the pasta is tender. Stir in the black olives.
  • Sprinkle each serving with chedder cheese and top with sour cream if desired. You can also garnish with tortilla chips if desired.
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