MEXICALI SOUP
Make and share this Mexicali Soup recipe from Food.com.
Provided by anonymous
Categories Beans
Time 40m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 208.6, Fat 6.3, SaturatedFat 2.1, Cholesterol 29.5, Sodium 718, Carbohydrate 23.6, Fiber 3.6, Sugar 6.2, Protein 14.4
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