Mexican Meatball and Salsa Soup

Jun 06, 2023June 6, 20230 3
Mexican Meatball and Salsa Soup recipe for a hearty meal
in Soup

Prep

30 min

Cook

35 min

Ready In

65 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 corn tortillas , cut into 20 1/4-inch strips
1/2 teaspoon vegetable oil
1/2 cup uncooked long-grain rice , divided
1 lb extra lean ground beef
1 tablespoon dried parsley flakes
1/2 teaspoon chili powder
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
cooking spray
1/2 cup onion , chopped
1/2 cup carrot , chopped
1/2 cup potato , cubed into 1/2 inch pieces
1 garlic clove , minced
2/3 cup salsa
1/2 cup water
2 cans chicken broth
1/2 cup frozen whole kernel corn
1/2 cup shredded reduced-fat monterey jack cheese

Nutrision Information

Servings Per Recipe
6
Calories
308
Sugar
6g
Fat
11g
This Mexican Meatball and Salsa Soup is a hearty and flavorful meal that's perfect for cooler days. The meatballs are made from a blend of ground beef, rice, and spices, giving them a unique flavor and texture. They're paired with a tomato-based salsa that adds a touch of sweetness and acidity. The soup is also full of vegetables like onion, carrot, and potato, which add nutrients and fiber. Topped with melted monterey jack cheese and crispy tortilla strips, this soup is a delicious and satisfying meal that's sure to please everyone in the family.

Instructions

1.Preheat oven to 350°F.
2.Place tortillas on a baking sheet. Brush with oil and bake for 7 minutes or until crisp.
3.Reserve 10 strips and break the others into pieces and place in a blender. Add 1/4 cup rice, beef, parsley, chili powder, oregano, salt, and pepper. Process until fine. Divide mixture into 20 portions and shape into meatballs.
4.Heat a frying pan over medium-high heat. Coat the pan with cooking spray and add meatballs. Cook until browned, turning once.
5.Coat a Dutch oven with cooking spray. Add onion, carrot, and potato. Saute for 3 minutes. Add garlic and cook for 1 minute. Add reserved 1/4 cup rice, salsa, water, and broth. Bring to a boil. Reduce heat and simmer for 10 minutes or until rice is cooked. Add meatballs and corn and cook for 5 minutes.
6.Top each serving with cheese and reserved tortilla strips.

PROS

This soup is full of flavor and protein with its meatballs and salsa.

It’s a comforting and filling meal, perfect for cooler days.

CONS

The monterey jack cheese can be high in calories and fat, so it should be enjoyed in moderation.

This recipe also uses chicken broth, which can be high in sodium.

HEALTH & BENEFITS

This soup is a good source of protein, which can help build and repair tissues in the body.
It also contains fiber from the rice and vegetables, which can aid in digestion and promote feelings of fullness.

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