MEXICAN TORTILLA MEATBALL SOUP

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Mexican Tortilla Meatball Soup image

I got this out of a Sara Moulton cookbook. I have made this several times especially in the winter when soup is my favorite way to warm up.

Provided by DebbiF

Categories     Vegetable

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 19

1 1/2 lbs 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
2 medium onions, chopped (about 2 cups)
4 cloves garlic, minced
4 tablespoons vegetable oil
2 (4 ounce) cans 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, to taste
1/2 cup all-purpose flour
1 cup chicken stock
salt and pepper

Steps:

  • Meatballs: 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.
  • Soup: 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 topped with sour cream, monterey jack cheese or fried tortilla strips.

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