Mexican Tortilla Meatball Soup Print Email

1 1/2 pounds lean ground beef
3 tablespoons chopped cilantro
1 tablespoon minced garlic
2 teaspoons fresh lime juice
1 teaspoon ground cumin
1 teaspoon hot sauce
Salt and pepper to taste
2 medium onions, chopped (about 2 cups)
4 garlic cloves, minced
4 tablespoons vegetable oil
2 (4-ounce) can green chilies, chopped
2 (15-ounce) cans Italian-style stewed tomatoes, chopped, reserving the juice
8 cups chicken stock
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon hot sauce or to taste
1/2 cup all-purpose flour
1 cup chicken stock
Salt and pepper to taste
Garnish: Chopped cilantro, Fried tortilla strips, Avocado cubes, Sour cream, Pickled Jalapeno, Monterey Jack cheese

Combine the ground beef with the cilantro, garlic, lime juice, cumin, hot sauce and salt and pepper. Form into 1-ounce balls. Heat oil in skillet over moderate heat. Cook until brown on all sides, about 5 minutes.

In a large soup pot, heat 2 tablespoon vegetable oil. Add onions and garlic and cook for 5 minutes over low heat until translucent. Add chiles and cook 2 minutes. Add tomatoes and their juice, chicken stock, chili powder, cumin, and hot sauce. Simmer for 15 to 20 minutes.

In a small bowl, combine flour and chicken stock. Whisk into soup. Bring back to a boil. Reduce heat and simmer for 5 minutes. Add meat balls and simmer an additional 5 minutes.

Serve soup with garnishes. Sara Moulton

Yield: 8 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Easy