MEATBALL TORTILLA SOUP

It should be obvious by now that my family is not only big on soup, but fans of tortilla soup in particular. This recipe is extra special owing to the meatballs. Of course, the addition of potatoes, carrots, and corn doesn’t hurt either. Give this delicious, filling, all thumbs up cool weather meal a try (adapted from Sunset Edible Garden Cookbook’s “Tortilla Meatball Soup”).

Meatball Tortilla Soup

4 corn tortillas, cut in half, then into 1/2″ strips

cooking spray (I used olive oil)

1 lb ground beef

1/3 cup panko breadcrumbs

1 large egg, lightly beaten

1 chipotle chile in adobo sauce, minced

1/4 tsp sea salt

1 tbsp olive oil

1-1/2 cups chopped onion

2 cups small-diced red potatoes, unpeeled

1 cup 1/4″ thick carrot slices

5 cups chicken broth

2 tbsp chopped jalapeno peppers

1 red bell pepper, diced

1-1/4 cup frozen corn

1/2 cup grated cheddar cheese

1) Preheat broiler

2) Place tortilla strips on baking pan, lightly spray with cooking oil, and broil 1-2 minutes until golden brown; using spatula, turn and broil additional 1-2 minutes

3) To large bowl, add ground beef, panko breadcrumbs, egg, chipotle chile, and sea salt; mix well and form into 1″ diameter meatballs (about 35)

4) Add olive oil to large soup pot and heat over medium-high; space meatballs slightly apart in skillet and cook 7-8 minutes, turning occasionally to brown all sides; when no longer pink in center, transfer meatballs to paper towel-lined plate and cover with foil to keep warm

5) To same pot, add onion, potatoes, and carrots (you may have to add a bit more olive oil); cook 5 minutes, stirring occasionally until vegetables start to soften; add broth, jalapeno pepper, red bell pepper, and corn; bring to a boil, then reduce heat to low and cook 15 minutes until vegetables are tender

6) Add meatballs to soup and cook 5 minutes; remove from heat, ladle into bowls, top with tortilla strips and cheese, and serve

Servings: 4 hearty dinner-sized portions

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6 thoughts on “MEATBALL TORTILLA SOUP

  1. Sounds like dinner. We love soup season, too, and this sounds perfect for a cloudy, cold day like today. Thanks for sharing!

  2. I just whipped this up – but I (cheated) used pre-made sausage and since I didn’t have jalapenos, I used dried crushed peppers. But the corn tortilla strips turned out perfectly and my troop is all greatly impressed with my kitchen skillz tonight. :-)

  3. This looks spectacular!

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