Mexican Tortilla Meatball Soup

  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.

lean ground beef, cilantro, garlic, lime juice, ground cumin, hot sauce, salt, onions, garlic, vegetable oil, green chilies, italianstyle stewed, chicken stock, chili powder, ground cumin, hot sauce, allpurpose, chicken stock, salt

Taken from www.food.com/recipe/mexican-tortilla-meatball-soup-65578 (may not work)

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