Mexican Meatball Soup
Ingredients
The meatballs
-
1
pound
90% lean ground beef
-
¼
cup
dry breadcrumbs
-
1
unit
egg
-
1
teaspoon
cumin
-
¼
teaspoon
garlic powder
-
½
teaspoon
chili powder
-
2
teaspoons
lime juice
-
1
teaspoon
kosher salt
-
½
teaspoon
pepper
-
2
tablespoons
finely chopped cilantro
-
2
tablespoons
water
The soup
-
6
cups
beef broth
-
14.5
ounces
canned diced tomatoes with chiles
-
8
ounces
canned tomato sauce
-
2
teaspoons
olive oil
-
1
unit
onion, diced
-
2
units
carrots, peeled and chopped
-
1
unit
zucchini, chopped
-
1
15-ounce can
black beans, drained and rinsed
-
1
cup
frozen corn
-
to taste
unit
salt and pepper
-
2
teaspoons
chili powder
-
1
teaspoon
cumin
Garnishes
-
to taste
unit
chopped cilantro
-
to taste
unit
tortilla strips
-
to taste
unit
sour cream
-
to taste
unit
shredded cheese
-
to taste
unit
diced tomatoes
-
to taste
unit
lime wedges
-
to taste
unit
avocado
Instructions
- Preheat the broiler and prepare a sheet pan with foil and cooking spray.
- Mix all meatball ingredients together and form into 1-inch meatballs.
- Broil the meatballs for 8-10 minutes until cooked through.
- In a large pot, heat olive oil over medium-high heat and cook the onion until translucent.
- Add carrots and cook for another 5 minutes, seasoning with salt and pepper.
- Add beef broth, diced tomatoes, tomato sauce, chili powder, and cumin to the pot and bring to a boil.
- Reduce heat to medium and simmer for 5 minutes.
- Add meatballs, black beans, corn, and zucchini, and simmer for an additional 5 minutes until zucchini is tender.
- Season the soup to taste and serve with desired toppings.
Nutrition Facts (estimated)
Servings
4
Calories
588
Total fat
18g
Total carbohydrates
66g
Total protein
44g
Sodium
2420mg
Cholesterol
117mg
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