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Albóndigas Soup

Yield 4 servings (serving size: 1 3/4 cups soup, about 12 tortilla strips, 1 tablespoon avocado, and 1 tablespoon cilantro)
This classic Spanish soup combines meatballs--albóndigas (ahl-BON-dee-gahs)and a spicy broth.

Ingredients

  • Meatballs:
  • 3/4 pound ground round
  • 1/4 cup Italian-seasoned breadcrumbs
  • 1/4 cup minced fresh onion
  • 1/4 cup bottled salsa
  • 1/2 teaspoon ground cumin
  • Cooking spray
  • Soup:
  • 2 (6-inch) corn tortillas, cut into 1/4-inch strips
  • 1 teaspoon vegetable oil
  • 1 cup chopped onion
  • 1 cup chopped seeded poblano chile or 1 (4.5-ounce) can chopped green chiles
  • 4 garlic cloves, minced
  • 1/2 cup bottled salsa
  • 1/2 cup water
  • 1 teaspoon ground cumin
  • 1 (16-ounce) can fat-free, less-sodium chicken broth
  • 1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
  • 1/4 cup diced peeled avocado
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 297
  • caloriesfromfat 28 %
  • fat 9.3 g
  • satfat 2.6 g
  • monofat 4.1 g
  • polyfat 1.5 g
  • protein 24.9 g
  • carbohydrate 29.8 g
  • fiber 4.5 g
  • cholesterol 52 mg
  • iron 4.5 mg
  • sodium 733 mg
  • calcium 118 mg

How to Make It

  1. Preheat oven to 450°.

  2. To prepare meatballs, combine first 5 ingredients. Shape mixture into 32 (3/4-inch) meatballs; place on a broiler pan coated with cooking spray. Bake at 450° for 12 minutes or until done. Set aside.

  3. To prepare the soup, place the tortilla strips in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 5 minutes or until lightly browned. Set aside. Heat the oil in a large saucepan over medium heat. Add 1 cup onion, poblano, and garlic; cook for 5 minutes, stirring occasionally. Stir in 1/2 cup salsa and the next 4 ingredients (salsa through tomatoes); reduce heat, and simmer for 10 minutes. Stir in the meatballs; cook for 5 minutes or until thoroughly heated. Ladle the soup into individual bowls, and top with the tortilla strips, diced avocado, and chopped cilantro.