Mexican Meatball Soup

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 pound ground chuck
  • 3 flour tortillas, cut into 1- x 1/8-inch strips
  • 1 egg, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin, divided
  • 1/4 teaspoon pepper
  • 1 clove garlic, minced
  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 1 quart water
  • 1 (16-ounce) can whole tomatoes, undrained and chopped
  • 1 (4-ounce) can chopped green chiles
  • 1/4 cup chopped fresh cilantro
  • 3 beef-flavored bouillon cubes

Preparation

  1. Combine meat, tortilla strips, egg, salt, 1/4 teaspoon cumin, pepper, and garlic in a medium mixing bowl; mix well. Shape mixture into 1 inch balls.
  2. Brown meatballs in oil in a medium Dutch oven over medium heat; set aside, reserving drippings in Dutch oven.
  3. Sauté onion in drippings until tender; drain off drippings and discard. Add water, tomatoes, green chiles, cilantro, bouillon cubes, and remaining cumin to Dutch oven Cook, uncovered, over medium heat 30 minutes, stirring frequently. Return meatballs to Dutch oven, and cook an additional 15 minutes over medium heat.
  4. Serve immediately in warm soup bowls.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Mexican Meatball Soup Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy