{Recipe: Tex-Mex Meatball Soup}

By On · Add Comment · In {One Pot Meals}, {Recipe Wednesday}

I do not claim this recipe as my own. I am simply sharing it on my blog for others to be able to find it. I like to have all the recipes I like in one place.

Tex-Mex Meatball Soup
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FOR THE MEATBALLS
  1. 1 1/2 lb. ground beef
  2. 1 c. shredded Mexican cheese
  3. 2 tbsp. freshly chopped cilantro, plus more for garnish
  4. 1 cloves garlic, minced
  5. 1 jalapeño, finely chopped
  6. 1 large egg
  7. 1 tsp. ground cumin
  8. Kosher salt
  9. Freshly ground black pepper
  10. 1 tbsp. vegetable oil
FOR THE SOUP
  1. 1 tbsp. extra-virgin olive oil
  2. 1 medium onion, chopped
  3. 1 red bell pepper, chopped
  4. 4 cloves garlic, minced
  5. 1 tbsp. chili powder
  6. 2 tsp. dried oregano
  7. 2 tsp. ground cumin
  8. Kosher salt
  9. Freshly ground black pepper
  10. 1 1/2 c. fresh or frozen corn
  11. 1 (28-oz.) can diced fire-roasted tomatoes
  12. 4 c. low-sodium chicken broth
  13. 1 bay leaf
  14. Vegetable oil, for frying
  15. 4 small corn tortillas, sliced into thin strips
  16. Juice of 1 lime
Instructions
  1. Make meatballs: In a medium bowl, combine ground beef, cheese, cilantro, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.
  2. In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.
  3. Make soup: In a large pot over medium heat, heat olive oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic, chili powder, oregano, and cumin and cook until fragrant, about 1 minute more. Season with salt and pepper.
  4. Add corn, tomatoes, chicken broth, and bay leaf and bring to a boil. Reduce to a simmer. Add meatballs and let cook until soup has reduced slightly, 15 to 20 minutes.
  5. While soup is simmering, make crispy tortilla strips: In a large skillet over medium heat, heat a 1/8" layer of vegetable oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, 2 to 3 minutes. Transfer to a paper towel–lined plate and immediately season with salt.
  6. Remove bay leaf from soup and add lime juice. Ladle soup into bowls and top with tortilla strips, avocado, and cilantro.
Zapkode Marie https://www.zapkodemarie.net/

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